Salsa Cocida de Jitomate

Posted on 04/01/2011

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Salsa Cocida de Jitomate is essentially a variation on Salsa Mexicana, with a couple extra steps.  First, the ingredients are more finely pureed and then the sauce is fried.

Yes you fry the sauce, in a very hot pan, with lard being the traditional lipid of choice.  Since I was fresh out of lard I used my old stand-by, extra virgin olive oil.

While not terribly exciting, this is a simple preparation that yields a versatile sauce.  Chef Bayless suggests using it on dishes like Huevos Rancheros, Chile Rellenos, or Chilaquiles.

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