Versatile Mexican Tomato Sauce (salsa)

By Danny

Salsa Used in A Variety of Mexican Dishes

My mom uses this all purpose sauce to make a variety of traditional Mexican dishes. It's a staple in the Mexican kitchen and it can be endlessly modified. It's basically three ingredients, but the modifications come with the amounts, how you prepare them, and the cooking process. I used the sauce to make Chilaquiles, a popular Mexican breakfast.

Mexican Tomato Sauce after the jump...

The Sauce

2 tomatoes
1/2 onion
1 garlic clove
1/2 Jalapeno
1/2 teaspoon salt

Place all ingredients in a blender and blend until sauce is smooth. The sauce is ready to use at this point. It needs to be simmered for a few minutes, so I usually add it to whatever ingredients I'm cooking. For the Chilaquiles, I add it at the very end and let it simmer for a few minutes. You can sautee chicken and add it toward the end of cooking. Pork, beef, anything really!

Chilaquiles

3 Tortillas sliced into wedges
1/2 onion
4 eggs
1/2 cup of Tomato Salsa from above recipe
2 tablespoons of olive oil

Heat olive oil in pan over medium heat. Add the tortilla and fry until crisp, about 5 minutes. Add onions and saute until soft. Add the egg and stir until cooked. 1 minute before eggs are finished cooking, add the sauce. Continue cooking for an additional 2 minutes. Add salt and pepper to taste. Enjoy!

UPDATE: Welcome to all the new readers who found us from Stumble Upon! Take a look around and if you like our recipes, please subscribe to our RSS feed! Click the big orange button on the upper right hand side to subscribe!