Hot & Spicy Tomato Sauce

If you love to spice up old recipes with new flavors, this spicy tomato sauce recipe will suit your tastes. The secret ingredient? Hot and Spicy oregano.

Question by wannaknow: Different recipes for ‘salsas mexicanas’?
I would like your recipes for different types of salsas. Using tomatoes, tomatillo, or avacado. Thanks!

Best answer:

Answer by cmlchica
Okay these are some authentic mexican recipes. Wherever they call for a molcajete(mortar and pestle) you can use a food processor instead.

Guacamole in molcajete
2 ripe avocados
6 tomatillos (corn husk tomatoes)
2 cloves of garlic
1 onion
2 tablespoons of cilantro
serrano chile as desired
salt

Recipe Instructions:
Toast the chilis and tomatillos. Grind up the garlic in a molcajete with the salt and chilis. (A molcajete is a rough-surfaced mortar – usually made of volcanic rock – for grinding up spices and vegetables.) Once well ground, add the tomatillos, avocados and grind a little more. To garnish the guacamole, put sliced onion and chopped cilantro on top. Serve immediately.

Mayan Salsa Habanera
Recipe Ingredients:
1 Large red onion, finely diced
6 Large tomatoes, finely diced
1 bunch Cilantro, chopped
3 cloves Garlic, minced
4 Habanero chiles, minced
2 tbsp Vinegar
1 tbsp Orange juice
1 tbsp Salt
Recipe Instructions:

Mix all ingredients together in bowl. Cover and refrigerate for up to three days. Use with chips as a simple dip, spoon over chips topped with melted Jack cheese for a serious treat. Use on tacos or as a condiment to any Mexican dish.

Santa Fe Green Chile Salsa
Recipe Ingredients:
12 – 14 Fresh Anaheim or 12 Canned whole green chiles
3/4 cup Chicken bouillon
1 tsp Oregano
3 cloves Garlic, minced
1/2 cup Sour cream, fat-free sour cream or nonfat yogurt
Recipe Instructions:

Using fresh chiles: In a heavy skillet, lightly toast the chiles. Turn them constantly so they don’t burn. When cool enough to handle, hold the chiles under cold water. Rinse out seeds and discard stems.
Using canned chiles: Rinse and pat chiles dry, discarding any seeds or stems. (The hottest part of any chile is the seeds!)
For both types: Puree chiles in food processor. In medium saucepan, simmer chiles, oregano and garlic in bouillon for twenty minutes, or until sauce has thickened. Immediately prior to serving, add sour cream.

Salsa Cruda
* 4 ripe, red tomatoes
* 1 small white onion, chopped
* 3-4 cloves garlic, crushed and minced
* 3 serrano chili peppers, stemmed and minced
* 2 tablespoons tomato purée
* juice of 1/2 lemon
* 2 tablespoons medium-acid red wine vinegar
* 1/4 cup extra virgin olive oil
* 1/2 cup cilantro leaves, chopped
* 1 tablespoon fresh mincd oregano leaves
* kosher salt and black pepper in a mill

Peel and core the tomatoes. Cut them in half and gently squeeze out the seeds and excess liquid. Chop them coarsely and place them in a medium-sized mixing bowl. Add the onion, garlic, and chilis and toss. Mix together the tomato purée, lemon juice, vinegar, and olive oil and pour it over the vegetables, tossing to blend well. Add the cilantro and oregano and then taste the salsa. Add kosher salt and black pepper to taste. Let the salsa sit at least 30 minutes before serving.

Salsa Verde
Recipe Ingredients:
1 Qt water
12 Whole Tomatillos
7 medium cloves garlic, whole
4-8 chiles serranos (vary according to preference for piquancy)
3 Tbsp white onion, coarsely chopped, salt to taste.
3/4 cup cilantro leaves, with a bit of stem.
For the Garnish
1/4 cup white onion, chopped
1/4 cup cilantro, chopped.
Recipe Instructions:

Bring water to a boil in a saucepan. Add tomatillos, 4 garlic cloves, 4 or more chiles and onion. Cook over medium heat for 20 minutes and remove from heat. Drain and reserve cooking water. Cool. Meanwhile, puree 3 garlic cloves in a molcajete or food processor, adding salt to taste. Add cilantro and blend. Add tomatillo mixture. Add a little cooking water and blend. The sauce should have a slightly thick consistency. Correct seasoning. To serve, pour green sauce into a molcajete and garnish with onion and cilantro..

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