Salsa de Jitomate Sencilla, Simple Tomato Sauce for Mexican Street Food

"This light sauce is bright and herbal. It is usually used to top the many kinds of antojitos Mexicanos, from tacos dorados, to flautas, tostadas, sopes, enchiladas de plaza; you name it. The acidity of the tomatoes, the oregano, and the sharp garlic and onions juice up and balance the crunchy fried concoctions."

- Mariana Nuño Ruiz

Sometimes you need a simple sauce that doesn't take long to make and works with all your favorite dishes. Enter Salsa de Jitomate Sencilla para Antojitos Mexicanos or Simple Tomato Sauce for Mexican Street Food.

If you like this recipe, try this salsa molcajete roja, soaking beans, curing a molcajete, bean sauce enchiladas, and healthy tostadas.

Learn more about cooking with kids.

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• Dining with the Dead
• Tacos Dorados
• Family & Kid's Cooking Resources
• Food from Around the World: Free Cooking Lessons
• How to Make Salsa de Jitomate Sencilla para Antojitos Mexicanos
• Mexican Tomato Sauce
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Dining with the Dead

This salsa de jitomate sencilla para antojitos Mexicanos, simple tomato sauce for Mexican antojitos recipe comes from Dining with the Dead: A Feast for the Souls on Day of the Dead by Mariana Nuño Ruiz & Ian McEnroe.

The souls of Mexico are always hungry. At one time, Aztecs prepared masa dough from corn, which fed the creation of an empire. Today, chefs continue to use masa as the backbone of a cuisine that feeds the living and honors the dead.

Culture and tradition pervade Mexico. Through centuries of change in culture, politics, religion, and economy, Mexico's food connects the past and present, as in the celebration of the Day of the Dead.

This book is a journey through the modern and historically rich culture at the core of Mexico and its offerings on the table, in the home, and in the plaza and market.

How to Make Salsa de Jitomate Sencilla para Antojitos Mexicanos

Ingredients

• tomatoes - Roma tomatoes are recommended for this simple tomato sauce
• garlic
• onion - white onion is preferred
• oregano - dry oregano is needed for this salsa de jitomate
• thyme - dried thyme is all you need
• cloves - use a molcajete for dried clove buds
• salt - sea salt is recommended but you can use what you have on hand

Equipment

• paring knife
• cutting board
• blender or immersion blender
• small saucepan
• spoon
• molcajete y tejolote
• small cazuela
• measuring spoons (optional)
• measuring cup

Cook the Tomatoes, Garlic, and Onion

Wash your hands with soap and water. Add the tomatoes, garlic, and onion to a small pot. Cover with water and bring to a simmer. Cook until a paring knife can easily be inserted into a tomato. Set the pot aside, reserve the water, and let the tomatoes cool. Turn off the stove when finished.

Remove the Navels of the Tomatoes

Use a paring knife to remove the navels of the tomatoes, leaving the skins on.

Grind the Clove Buds

Use a molcajete to grind the clove buds.

Blend the Salsa de Jitomate Ingredients

Transfer the tomatoes to a blender along with the onion, garlic, oregano, thyme, cloves, and salt. Add ¼ cup of the water in which you cooked the tomatoes. You can also use an immersion blender. Blend until pureed.

Mariana says the consistency should be of a loose, light sauce. If it's too thick, add more of the reserved water until you reach the desired consistency.

Serve over Antojitos Mexicanos

Serve this simple tomato sauce slightly warm over antojitos Mexicanos, such as sopes, tacos dorados, shredded chicken, or pork tostadas.

Free Mexican Tomato Sauce Recipe for Pre-Readers & Up