chile rellenos pati jinich

Red Sauce

Red Sauce

Salsa Roja

Recipe Yield

4 cups approx.

Cooking time

30 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 1-inch thick slice of a large white onion outer skin peeled off (about 2 ounces)
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup chicken or vegetable broth

To Prepare

  • Place the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.
  • Place tomatoes and garlic in a blender along with the onion and salt, and process until completely smooth.
  • Heat the oil in medium saucepan, set over medium heat. Once the oil is hot, pour in the tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.

Comments

24comments inRed Sauce

  1. Ravindu Fonseka

    Jan 20

    Hola Pati!

    I’m Ravindu from Sri Lanka. And believe me, I love avocadoes , tomatoes and lots of chili in almost anything I eat, very much like you and Juju. And after watching your show, now I have gotten into the habit of telling myself every time I use raw meat; “wash your hands very well after touching raw meat” while on my way to the kitchen sink. Hope you all are doing safe. Whenever I can, I somehow make it possible to watch your show everyday (even amid exams ..LOL..)
    Thank you so much for reminding the world that food brings happiness, and whenever good food hits a table, we will never grow old. God bless you all!
    PS- I recommend you to try a Sri Lankan dish as well, with your very own Mexican twist.

    Love and regards,
    Ravindu and family…

    1. Pati Jinich

      Jan 21

      Thanks so much Ravindu for your kindness, so happy to read that you are tuning in all the way from Sri Lanka! My love to you and your family, keep cooking and having fun 😉

  2. Stephen Ricker

    Jan 14

    Chile Relleno is my favorite when in a Mexican restaurant! Thank you for showing us how to prepare that wonderful dish! I live in New Hampshire here in USA and have no idea how to find Poblano peppers. Do you have any suggestions as where they can be purchased?
    PS Some Mexican restaurants use the green salsa verde with Chile relleno which is equally delicious !

    1. Pati Jinich

      Jan 16

      Hola Stephen, look for any Hispanic or Latin Market in your area. If not, I know Walmart carries them, as well as Whole Foods. Good luck!

  3. Tom B

    Sep 20

    Easy and tasty red sauce recipe. It complimented the Chile Rellenos perfectly which were great themselves!
    Thank you for both and for sharing all your terrific recipes.
    What other recipes is this sauce good to use with? Thanks again! Tom

    1. Pati Jinich

      Sep 24

      Hey Tom! This sauce is really versatile, you can use it to make enchiladas, chilaquiles, to dip taquitos, top sopes or even make a beef stew with potatoes and carrots. Enjoy!

  4. Mark

    Aug 08

    Hi Pati,
    Love your show and delicious recipes. Does this sauce freeze well? I have a ton of tomatoes this year.

    Thanks.
    Mark

    1. Pati Jinich

      Aug 11

      I would recommend canning better for this sauce Mark. And you know that tomatoes are a main ingredient in lots of my recipes right? 😉

  5. Daniela

    Mar 21

    I made your chile rellenos and salsa roja for cuaresma and it was restaurant quality! My family loved it! I added one tomatillo to the salsa which simply added to your already delicious flavors =) ¡Gracias Pati!

    1. Pati Jinich

      Mar 27

      Gracias a ti Daniela! Love to know the family approved 😉

  6. Elsa

    Feb 19

    Love this easy and flavorful sauce!!

    1. Pati Jinich

      Feb 19

      Thank you Elsa, glad to hear you enjoyed it!

  7. Ed Mueller

    Oct 22

    After making the “Red Sauce” pour into a sauce pan, add a couple of Bay Leaves and chopped Celery. Simmer until celery is translucent and soft. Then spoon over Chile Rellenos ! This is an old recipe handed down from family when I lived in El Paso! Different flavorful twist .

    1. Pati Jinich

      Oct 23

      Thanks for sharing, Ed.

  8. Joy Wadas

    Sep 21

    Pati, I put my tomatoes in crock pot without water on high for a couple hours. Proceeded as per you and Yummy!! Thank you!

    1. Pati Jinich

      Sep 21

      That sounds great, Joy!

  9. Linda Patin

    Sep 07

    I was a bit confused. Do I put all the water from boiling the tomatoes in the blender too, or just the tomatoes? I did half the water. Not sure I didn’t see in directions

    1. Pati Jinich

      Sep 09

      You put just the tomatoes and garlic in the blender. I hope you enjoyed the sauce, Linda!

  10. Jason Korstad

    Sep 03

    Patti. We have a gazillion ripe tomatoes that need to be used. Will this recipe pressure can well? If so do we add or omit anything? Thanks for all of your fabulous recipes and we love watching your show.

    1. Pati Jinich

      Sep 07

      I don’t usually can things…so give it a try and let me know, Jason!

  11. Carol Slosberg

    Aug 16

    Do you peel the tomatoes before you cook them? The recipe doesn’t specify.

    1. Pati Jinich

      Aug 17

      No you don’t have to peel the tomatoes beforehand, Carol. Enjoy the sauce!

  12. Cheryl

    Aug 11

    Hello Patti! Love your recipes! When using tomatoes, does it matter if I use Plum tomatoes for certain recipes, or regular vine ripe (round) tomatoes? How do I know which works best for a recipe? Thank you!!!

    1. Pati Jinich

      Aug 19

      Any tomatoes will work as long as they are really ripe, Cheryl. I do prefer roma or vine tomatoes to make sauces though…

  13. Amanda

    Jun 07

    This red sauce went perfectly with your Chile’s Rellenos recipe! Yummmm! Your recipes never disappoint!!

    1. Pati Jinich

      Jun 07

      Aw thanks, Amanda!

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