I made this recently for family. We used it in both the first and second courses of a Mexican feast – a ladle full added to chicken broth to liven-up Sopa de Tortilla and smothered over pulled pork stuffed tortillas, sprinkled with cheese and cooked under a hot grill to make super tasty Enchiladas. You can also hike up the heat factor in this sauce and bottle it as a hot condiment for all manner of dishes and snacks – on eggs, added to fresh salsa/pico de gallo, on steaks
. It keeps for ages in a sterilised jar in the fridge.
Here’s what you’ll need…
… to make about 1 litre of sauce…
Around 500 grams fresh, ripe tomatoes (any variety), roughly chopped
Two small onions, roughly chopped
4 cloves garlic, peeled
3-4 sprigs thyme, or coriander with roots attached
1/2 cup water
salt
1/2 – 1 whole habañero chilli**
75 grams butter
** These chillies are the dark red and bright yellow ones pictured above. They are EXTREMELY HOT and have a delicious sweet, nutty flavour. Be warned – wear gloves while handling these chillies and if you are not used to spicy food, perhaps you could make the sauce with a milder variety (like the others pictured) or some mild chilli powder.
Here’s what you do…
It’s dead easy… Put all the ingredients except the butter in a blender or food processor and blend until very smooth (1-2 minutes).
Melt the butter in a heavy based saucepan until very hot and frothy.
Pour the contents of the blender into the pan – be careful as it may splutter a little. Stir butter and sauce together, reduce heat and simmer slowly, uncovered, for about 30-40 minutes. The consistency you are after is about the same as store bought tomato passata.
two4six8! Who do we appreciate!?! 😉
WAYS TO EAT IT…
1) Use it as a base for quesadillas – smear some on a tortilla, top with cheese and another tortilla, pan-fry both sides. Serve with sour cream and guacamole. Add some fried chorizo or grilled veg. Drool.
2) Put it on toast with cheese and grill it after a night out!
3) Shred the meat of a rotisserie chicken, mix some of this sauce through it and use it as a stuffing for enchiladas, burritos, chimichangas, flautas etc.
4) Serve it as a sauce with tacos.
5) My favourite… Put a ladle full in some chicken broth for Sopa de Tortillas.
6) Freeze it and dream up something yummy…
Any other suggestions? Please share in the comments section 🙂
