SALSA CASERA RECIPES

CASERA SAUCE (SALSA CASERA) RECIPE - FOOD.COM

This is a great sauce, one that could be found on many Mexican families tables. Then, it was introduced to the U.S., and the rest is history! LOL There are countless types of sauces that the U.S. has embraced from Mexico. This is a very simple sauce to make. You can put it on just about anything, from eggs, to salad dressings, to top meats with, to sandwiches.

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 cups

Number Of Ingredients 9

Ingredients

2 medium tomatoes, finely chopped
1 medium onion, chopped (about 1/2 cup)
1 small garlic clove, finely chopped
1 canned jalapeno pepper, seeded and finely chopped
1 tablespoon cilantro (or more)
1 tablespoon lemon juice
1 1/2 teaspoons vegetable oil
1/2 teaspoon dried Mexican oregano (regular will do)
1/2 teaspoon bottled hot sauce

Steps:

Mix all ingredients. Cover and refrigerate in glass or plastic container.
Refrigerate no longer than 7 days.
Note: you will know when the sauce is starting to go bad on you. Put your ear to the opened container, if it's going bad it will "talk to you", you'll hear something like Rice Krispies snapping and popping. Weird as it sounds, it's true!

Nutrition Facts : Calories 83.8, FatContent 3.8, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 223.3, CarbohydrateContent 12.4, FiberContent 2.8, SugarContent 6.1, ProteinContent 1.9

SALSA CASERA RECIPE - SANDRA A. GUTIERREZ | FOOD & WINE

Salsa Casera Recipe - Sandra A. Gutierrez | Food & Wine image

Use this simmered, fresh tomato sauce from Sandra A. Gutierrez for chilaquiles or huevos rancheros, or sauté a few spoonfuls to start your next pot of rice, beans, or braised beef. Make extra and keep it in your refrigerator to drizzle over meals and snacks this week.

Provided by Sandra A. Gutierrez

Categories Condiments

Total Time 20 minutes

Yield Makes 2 cups

Number Of Ingredients 10

Ingredients

2 dried guajillo chiles
1 1/2 pound plum tomatoes, roughly chopped
3/4 cup chopped red bell pepper
1/2 cup sliced white onion
1/3 cup water
2 large garlic cloves, roughly chopped
1/2 teaspoon dried Mexican oregano, crushed
1/3 cup vegetable oil
1 1/2 teaspoons fine sea salt
1/2 teaspoon black pepper

Steps:

Cook guajillo chiles in a medium skillet over medium-high, turning occasionally, until just soft, about 1 minute. Using scissors, cut a slit along one side of each chile, and open it like a book. Remove and discard stem, seeds, and veins. Use scissors to cut chiles into small pieces.
Place chiles, tomatoes, bell pepper, onion, 1/3 cup water, garlic, and oregano in a blender. Process until smooth, about 45 seconds. Pour mixture through a medium-size wire-mesh strainer into a large bowl; discard solids.
Heat oil in a large skillet over medium-high until hot. When oil is hot, add the strained tomato sauce. (Sauce will splatter.) Using a wooden spoon with a long handle, stir sauce. Simmer, stirring often, until sauce thickens slightly and reduces to 2 cups, 8 to 10 minutes. Remove from heat, and stir in salt and pepper.

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