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Quick-Cooked Tomato-Chile Sauce / Salsa Cocida De Jitomat

ethnic, sauces

1 1/2 lb ripe tomatoes, boiled or roasted, p; eeled & cored-or-
28 oz can good quality tomatoes, drained
4 serrano chiles -or-
2 jalapeno chiles, stemmed
1/2 small onion, chopped
1 large garlic clove, peeled and roughly ch; opped
1 tablespoon lard or vegetable oil
1/2 teaspoon salt

For a more refined sauce, seed the tomatoes: Cut them in half across the middle and squeeze out the seeds and liquid. Roughly chopo the tomatoes and place in a blender or food processor. If you want a milder sauce, first seed the chiles. Then chop them into small bits and add to the blender or processor, along with the onion and garlic. If using a blender, stir to distribute the ingredients evenly, then process the mixture until pureed (but still retaining a little texture). Heat the lard or oil in a medium-large skillet over medium-high. When it is hot enought o make a drop of the puree really sizzle, add it all at once and stir constantly for about 5 minutes, as the puree sears and cooks into a thicker, more orange-colored sauce. Season with salt and remove from the fire. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.

Yield: 2 cups

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