Serves: 5
Total Calories: 114
1. Line a baking sheet with foil. 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.
2. 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. The sauce keeps for 5 or 6 days refrigerated, or can be frozen up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Tomato Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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