Mexican Tomato Sauce
Dive into the vibrant and bold flavors of Mexican cuisine with this homemade Mexican Tomato Sauce! Made with ripe tomatoes, aromatic garlic, and a touch of heat from fresh jalapeño, this sauce comes alive with the warm earthy notes of cumin, oregano, and paprika. Simmered to perfection with a splash of broth, then blended into a smooth, velvety consistency, it’s finished with a burst of fresh cilantro and zesty lime juice for a bright, herbaceous kick. Perfect as a base for enchiladas, a topping for tacos, or even a dip for tortilla chips, this versatile sauce is a must-have in your kitchen repertoire. Ready in just 35 minutes, it’s a flavorful, easy-to-make staple that brings authentic Mexican flavor to any dish!
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 medium onion
- 3 garlic cloves
- 1 medium jalapeño pepper
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 2 tablespoons (chopped) fresh cilantro
- 1 tablespoon lime juice
Instructions
Wash and core the tomatoes. Cut them in half and set aside.
Peel and roughly chop the onion. Peel and mince the garlic. Slice the jalapeño in half, remove seeds for less heat if desired, and chop it finely.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and jalapeño to the skillet. Sauté for 5-6 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring to prevent burning.
Stir in the cumin, oregano, paprika, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add the halved tomatoes to the skillet and stir to combine. Let them cook for 5-6 minutes, stirring occasionally, until they begin to break down and release their juices.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low and let cook for 10 minutes, stirring occasionally.
Remove the skillet from heat and allow the mixture to cool slightly. Use an immersion blender to puree the sauce until smooth, or carefully transfer the mixture to a blender and blend until smooth.
Return the sauce to the skillet and heat through if needed. Stir in the freshly chopped cilantro and lime juice.
Taste and adjust seasoning with additional salt or lime juice as desired.
Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
