Name: Mexican Tomato Sauce
Cook time: 25 min
Total time: 25 min
Ingredients: 2 tbsp vegetable oil; 1 small onion (finely chopped); 1 clove garlic (finely chopped); 2 large tomatoes (peel/deseed/chop); 1/2 tsp sugar; salt; jalapeno chilles (chop, or serrano)

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Welcome, food enthusiasts, to the vibrant world of Mexican cuisine, where every dish tells a story of tradition, flavour, and passion. Today, we embark on a culinary journey to explore the essence of Mexican Tomato Sauce, a staple condiment that adds depth and zest to countless dishes.

At its core, Mexican Tomato Sauce, or “Salsa Roja” as it’s known in Spanish, is a versatile sauce crafted from ripe tomatoes, onions, garlic, and a medley of aromatic spices. Its bold, tangy flavour profile serves as the foundation for many beloved Mexican dishes, from tacos and enchiladas to huevos rancheros and beyond.

To create this savoury masterpiece, begin by selecting the ripest, juiciest tomatoes available. These will form the base of your sauce, providing a rich, robust flavour that is quintessentially Mexican. Next, finely chop onions and garlic to infuse the sauce with layers of savoury depth.

The secret to the authentic Mexican Tomato Sauce lies in the spices. Cumin, chili powder, oregano, and a pinch of cayenne pepper come together to create a symphony of flavours that dance on the palate. Adjust the spice levels to your preference, whether you crave a mild, smoky heat or a fiery kick that ignites the senses.

Now, let’s talk technique. Start by sautéing the onions and garlic until golden brown, releasing their aromatic essence. Then, add the tomatoes and chillies, allowing them to simmer and meld together into a harmonious blend of flavours. Alternatively, you can substitute the jalapenos for spices. For an extra touch of authenticity, consider roasting the tomatoes beforehand to enhance their natural sweetness and depth of flavour.

Once the sauce reaches the perfect consistency, it’s time to unleash its culinary magic. Spoon it over tacos, drizzle it on enchiladas, or use it as a dipping sauce for crispy tortilla chips. The possibilities are endless, limited only by your imagination.

In conclusion, Mexican Tomato Sauce is more than just a condiment – it’s a culinary expression of Mexico’s rich cultural heritage and vibrant flavours. So, gather your ingredients, channel your inner chef, and let the magic of Salsa Roja transport you to the sun-drenched streets of Mexico. ¡Buen provecho! (Enjoy your meal!)

This is a traditional Mexican Tomato Sauce that goes well with meats, fish, beans, rice, tacos and quesadillas. For added flavour I also roast the onion, garlic and tomatoes instead of frying. A simple Mexican sauce recipe that has so much more flavour than the usual shop brought.

Mexican Tomato Sauce

Tomato soup with an attitude. The jalapenos and serrano chillies ramp this recipe up.

4.68 from 64 votes

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Course: Dips and Spreads, Sauce

Cuisine: Mexican

Keyword: Chillies, Mexican Tomato Sauce, Sauce, Vegetables

Cook Time: 25

Total Time: 25

Servings: Cup

Calories: 273kcal

Ingredients

2 tbsp vegetable oil
1 small onion finely chopped
1 clove garlic finely chopped
2 large tomatoes peel/deseed/chop
1/2 tsp sugar
salt
jalapeno chilles chop, or serrano

Instructions

Heat the oil in a saucepan and fry the onion and garlic until soft but not brown.
2 tbsp vegetable oil, 1 small onion, 1 clove garlic
Add the remaining ingredients and cook over low to moderate heat for 20 minutes, stirring occasionally.
2 large tomatoes, 1/2 tsp sugar, salt, jalapeno chilles
Serve warm or cold.