Yucatán Tomato SauceMake this sauce with the best and ripest tomatoes, and it will have a rich and marvelous flavor. Use this sauce with Eggs, Motul Style on Tortillas, a favorite Yucatán egg dish made with beans, peas, and ham; and with grilled chicken.
Put the tomatoes on the baking sheet, and broil them under an oven broiler, about 5 inches from the heat until the skins are lightly charred, about 6 to 8 minutes.
Turn the tomatoes over with tongs to char all sides as evenly as possible.
Remove and discard the cores.
Put the tomatoes in a blender jar with the skins on.
Add the serrano peppers, and blend until smooth.
Reserve in the jar.
In a medium pan, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes.
Add the reserved tomato mixture, salt, and pepper.
Cook the sauce partially covered, stirring frequently, over medium-low heat about 15 minutes, or until thoroughly cooked and the flavors are blended.
Adjust seasoning, if needed.
Notes / Tips / Wine Advice:
The sauce keeps for 5 or 6 days refrigerated, or can be frozen up to 3 months