Salsa de Jitomate para Chiles Rellenos
Tomato Sauce for Stuffed ChilesTypical Chiles Rellenos, or stuffed chiles, are often served with this cooked tomato sauce. The brothy sauce is also good served with roasted pork or chicken. It can be made ahead, covered and refrigerated for several hours or overnight, for best flavor.
Ingrediënten
Makes about 3 cups
- 4 large ripe tomatoes peeled and chopped
- 2 tablespoons chopped white onion
- 2 medium garlic cloves chopped
- 2 tablespoons vegetable oil
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon dried thyme
- 1 bay leaf
- ¾ cup canned fat-free reduced-sodium chicken broth
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Put the tomatoes, onion, and garlic in a blender and purée until smooth.
- Heat the oil in a medium saucepan then pour in the tomato mixture.
- Cook over medium-high heat, stirring, until the tomato juices reduce a little, 3 to 4 minutes.
- Add the remaining ingredients.
- Reduce the heat to low and simmer, uncovered, stirring occasionally, 12 to 15 minutes, to blend the flavors.
Notes / Tips / Wine Advice:
Serve hot.
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