This super simple tomato sauce has a bit of chile and a bit of cream, making it a perfect topping for enchiladas, chiles rellenos, and other Mexican dishes. Or just scoop it up with tortillas or bread (we do at my house).
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 onion
- 1 clove garlic
- 1 to 3 jalapeño chiles
- 1 can (28 oz.) whole peeled tomatoes
- 1 Tbsp. vegetable oil or lard
- 1/2 cup heavy cream, half-and-half, or broth
- Salt to taste
Preparation:
- Peel and chop onion and put in a blender. Chop garlic and add to blender. Remove stems and seeds from chiles and add to blender.
- Open can of tomatoes and pour the juice into the blender. Whirl until you have a smooth purée. Add tomatoes and whirl again until you have a smooth purée.
- Heat oil or lard in a large pot over medium-high heat. Add tomato mixture and cook, stirring occasionally, until mixture turns from pink to more red, 5 to 10 minutes.
- Add cream, heat., stirring frequently, until hot. Add salt to taste (at least 1/2 tsp.).
Makes 3 ample cups Creamy Spicy Tomato Sauce, plenty for a large batch of enchiladas or a couple batches of chiles rellenos.
