The basis for a cuisine is understanding the basic flavor components and sauces. These following recipes are probably most similar to what you think of when you hear salsa or pico de gallo, but their subtle differences make them critical foundations for many Mexican dishes.
There are some minor differences between these sauces, but keep in mind that they are not interchangeable in recipes. These can be used for dipping chips in, but more common in Mexican recipes is to use them as a simmer sauce, marinade, or glaze rather than a condiment.
Tomato-Jalapeno Sauce (simmered)
Ingredients
1 pound of ripe tomatoes (a 16 oz. can of diced tomatoes will work if ripe tomatoes are not available)
1 or 2 whole jalapeno chilies
One half of a small white onion, chopped
12 oz. of chicken broth (if you use canned, try to find salt-free so you can monitor the taste yourself)
Salt to taste
Procedure
1) Roast tomatoes and chilies. You do not need to roast canned tomatoes.
2) Allow your tomatoes and chilies to cool and peel. (Placing chilies in paper bag to cool will make peeling easier). Roughly chop chilies.
3) Dump peppers and tomatoes into a food processor or blender and whiz. The texture is up to you and the final destination of the sauce.
4) In a saucepan, fry onions until soft. Add tomato/ chili puree and cook for 5 minutes.
5) Stir in chicken broth and allow to simmer for 15-20 minutes.
Tomato Jalapeño Sauce (mashed)
Ingredients
1 pound ripe tomatoes
2 jalapeños
3 to 4 garlic cloves, unpeeled
One half a small white onion, chopped
Handful chopped cilantro
Procedure
1) Roast tomatoes, chilies, and garlic.
2) Allow to cool and peel. (Placing chilies in a paper bag to cool will make them easier to peel.)
3) Using a large mortar and pestle (a food processor or blender can be used here), crush chilies, garlic, and a bit of salt for grit. Smash to a paste.
4) Slowly add the tomatoes and keep grinding until all the tomatoes have been added.
5) Stir in chopped onions and cilantro before serving.
Tomato Serrano Sauce (chopped)
Ingredients
1 pound of ripe tomatoes
3-5 fresh Serrano chilies depending on your heat preference
1 small white onion, chopped
2 cloves garlic, minced
Juice of one half of lime
Handful of chopped cilantro
Salt to taste
Procedure
1) Dice tomatoes, chilies, and onion. Place in a bowl. The chili seeds can be removed for a milder salsa.
2) 2) Add chopped garlic, cilantro (stems are fine to use), lime juice, and salt.
3) Mix, let sit for 5 minutes, and serve.
