RECIPE: Mexican RECAUDO / Basic Tomato SAUCE

This mix is used in Mexican kitchens almost every day to make red rice and as the basic sauce in a number of other popular dishes.

  1. Plunge 500 GRAMS OF TOMATOES (about 1 lb) in boiling water until the skins loosen, about 5 minutes
  2. Cool so that you can handle them, peel the tomatoes and put in blender with 2 CLOVES OF GARLIC, PEELED, and 1/4 MEDIUM ONION.
  3. Blend until smooth. Add a small amount of water only if it is needed to keep the blender moving.
  4. Strain, if desired, or use as is.

Store up to 4 days in refrigerator or freeze for later use.