By Cat, Mar 2008 (Photo of Red Chile Sauce, right, from Wikimedia Commons)
This sauce, which can be made in quantity for canning, is from my friend Kevynne in Portland. She describes it as “very mild with a slight sweetness to it. Great on tortillas with shredded chicken or beef, or in black bean burritos, and especially as a salad dressing on taco salads.” She suggests buying a bunch of jalapeños, as they can be frozen whole for later use.
You can make this recipe anytime when local, ripe, sweet tomatoes are available at the markets or ripening in your garden. In the fall when the Roma tomatoes are ripe for picking, prepare a large batch and can the sauce using the same method you would use for tomatoes. Pressure canning is recommended because not all tomatoes are acidic enough; follow the instructions that came with your canner. Kevynne recommends using half-pint jars, so as not to waste your delicious sauce. 4 recipes fill 14 half-pint jars, with a little left over for eating that day.
Use a fresh jalapeño, especially if you want to can the sauce (if you use canned jalapeños, canning again will totally obliterate the nutritional value of the pepper, which was already reduced by the initial caning).
1 recipe makes 2 cups. I’ve not tried this yet, but would like to try a smaller quantity; perhaps a half recipe.
Ingredients & Equipment:
- 4 cups quartered ripe tomatoes
- 1 cup finely chopped onions
- 2 large garlic cloves, minced
- 1 jalapeño chili, seeded and minced
- 1 tsp dried Mexican oregano
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp tomato paste
- 2 tsp Rapadura sugar
- 1 Tbsp minced fresh cilantro leaves
- 2 tsp red wine vinegar
- Unrefined sea salt and fresh-ground black pepper, to taste
- blender or food processor
- Wash, trim and quarter tomatoes; place tin a food processor or blender and puree.
- Chop onions and mince garlic; set aside in same bowl.
- Wash, seed and mince the jalapeno; set aside.
- Heat oil in large skillet, heat the oil over medium heat. Add the onions and garlic and sauté until the onion is translucent, about 3 minutes.
- Add the oregano, cumin and coriander and continue to cook, stirring, for 2 minutes.
- Stir in all the remaining ingredients. Reduce heat and simmer, stirring frequently, until mixture is thickened, about 15-20 minutes.
- Let cool to room temperature, cover and store in the refrigerator for up to 1 week.
- Or can the sauce while still warm.
- To can: follow instructions that came with your pressure canner, for tomatoes.
- Kevynne L., Portland OR