Red Sauce

Red Sauce
Print Recipe
about 4 cups Salsa Roja
Ingredients
  • 2 pounds ripe tomatoes
  • 2 garlic cloves with skin on
  • 1 1-inch thick slice of a large white onion (about 2 ounces), outer skin peeled off
  • 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.
Ingredients
  • 2 pounds ripe tomatoes
  • 2 garlic cloves with skin on
  • 1 1-inch thick slice of a large white onion (about 2 ounces), outer skin peeled off
  • 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.

58 comments on “Red Sauce

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  1. This salsa roja recipe doesn’t have the jalepeños. I use the recipe from your book “Mexican Today.” I simmer mine for an hour so it gets thick and glossy; and you are right, we haven’t bought another bottle of salsa. Recently, my other half decided to heat some up and add light cream to make a spicy tomato soup. It was amazing!
    https://uploads.disquscdn.com/images/dc5f90c23a8faaa733e61daf84332f784fac8ef41160a823dd1af17238a6f357.jpg

  2. what Mexican cheeses are traditionally used in this recipe? I grew up 12 miles from the Mexican border and enjoyed chili rellenos in local restaurants but find that they are not as common on menus as before and not as good–probably too time consuming. Mexican mercados/products are available to me and so I’d. like to try making them myself

    I enjoy your show and find the dishes authentic and delicious.

    kay

  3. I love chili rellenos but can you make them without removing the skins? Stuffed peppers are made without removing the skins and jalapenos are eaten without removing the skin. Have you ever tried them just baked, with the stuffing.?

    1. The chiles rellenos are best if served right after frying so they do not become soggy. The sauce, however, can be made days in advance!

  4. Chilis rellenos is my FAVORITE Mexican dish! BUT….. I have an awful time getting the poblanos peeled without them falling apart. They get too tender from the charring process, I think. If I don’t char them enough the skin won’t come off, if I do char enough the chili falls apart 🙁 Sad, sad, sad .. Any suggestions. If I could solve this I’d prepare them at least once a month.
    Love your show and I’m so pleased to have found it.

    P.S. I don’t waste those wonderful poblanos … they’re great in lots of other things I make.

    1. After you char or broil them in the oven (this might help!), let them sweat for a bit longer in the plastic bag then rinse with very cold water! =) I am tickled to hear you never waste a poblano! What would we do without them?

  5. Hi Pati, I want to make this ahead to serve on Christmas Eve. How can I do that?
    Love your show. My husband loves it too! He is adamant that I make your chile releano recipe.
    Thanks,
    Nancy

    1. Hola Nancy! You can reheat them after a day or two in the fridge… but I highly recommend making this recipe day-of and eating them right after frying! =)

  6. Dear Pati,

    I love to cook and dig into anything that is Mexican. So I just love your show.

    I was born in San Antonio, Texas some 57 years ago. My father is from San Antonio and I have two other siblings that were born there too. I also have two other sisters and a younger brother who are all addicted to enchiladas, Chiles Rellenos and chips and salsa. We are a true Tex-Mex family.

    My youngest brother and his family are coming to visit me in Fort Lauderdale, FL for Christmas this year and I can hardly wait. I plan to make your Chiles Rellenos while they are here, along with your Arroz Borracho con Pollo and Pastel de Merengue, but I want to try out your recipes, on my own first, before they arrive. I’d like to be a Pro like you and impress the heck out them.

    Can you clarify for me something simple for the Salsa Roja. What do you mean by leaving the skin on the garlic cloves while cooking them with the tomatoes? I also don’t remember if you cut up the tomatoes when cooking them over medium heat with the garlic. Can you please advise me?

    I have seen this episode at least two times on TV and you would think I would take notes, but these simple little things I don’t remember. I have your printed out recipes. I thank you for posting your recipes on your web-site. I love you for that. Hope to hear from you.

    Thanks, Katy

    1. Katy, thank you for trying my recipes! Do not peel the garlic before cooking them, and as for the tomatoes… boil them whole! Have a wonderful holiday season and let me know how the recipes turn out!

  7. Hola Pati,
    Thank goodness I stumbled across your show the other day! I watched this episode, with the chile’s rellenos, and I found your show amazing! I love it, and you have now become my little secret lol. I will now be able to make a lot of the dishes my husband loves, but with a twist, different from his mom! Thank you so much!!!

    1. You can freeze the chiles, after roasting and cleaning for up to 6 months. But once stuffed and fried, eat them up! Or you can reheat for next couple days after keeping in the fridge. Haven’t frozen them after stuffing and frying…

  8. Pati, I love all your recipes! Love catching your cooking show on PBS. I grew up in a household of people who loved cooking and teaching us children to appreciate the authentic Mexican recipes as well as everything else. I have learned so many other things from watching your show and from your cookbook! When will you be in San Antonio, TX?

    1. Thank you so much for tuning in! I am thrilled you like my recipes! I hope to stop in San Antonio during my upcoming book tour in the spring. Definitely look out for upcoming events as they are posted on the site. =)

  9. I saw the episode for this sauce and the Chile Rellenos a few weeks ago. It looks so good! I’m going to give it a try tomorrow night along with the Pollo Borracho. Wish me luck!!

    I have made your green chile Mac and Cheese many many times, and everybody goes CRAZY for it!

  10. Watched your Family Favorites on Labor Day. Had to make the chile rellenos tonight and they were fabulous! We used both poblano and Anaheim chiles. Both equally good. Loved your tomato sauce too which was easy to make. It was all so good and we will be making them again soon.

  11. I’m making Rellenos at home tonight…right now! Made them with Hatch chilies instead of my regular poblano. Stuffed these with chorizo and pepper jack cheese. (If you remember my family had two TexMex restaurants in Seattle area. Our recipe uses a ‘Ranchero Sauce’ rather than a red sauce). My kids are coming for dinner. Cannot wait to see what the Hatch chilies add. Now that I live in TX, I look forward to the delicious New Mexico chilies to come in season. Adios!!

  12. I am looking forward to making this for my fiance! I always knew how to make the Chile rellenos but not the red sauce that goes over it. And now I’m excited! Muchas gracias!

  13. I LOVE your show! Been watching for years.
    Me, my family have been traveling to Mexico since the 60s. Mexico is our absolute favorite country, people and food.

    Many years ago in the Seattle area we owned/operated two Mexican restaurants (El Toro). Your chili relleno recipe is the same recipe we used. Instead of the red sauce, we made a Ranchero Sauce consisting of chicken broth, large chunks of celery, onion, jalapenos, tomatoes, cumin, garlic, S&P. We’d top the rellenos with Ranchero Sauce and a bit more grated Monterey Jack cheese. I still make them today.

  14. Hola Pati I’ve been married to my Mexican man for 25 years. I’m a ‘white girl’ who cooks like she has brown skin. Lol. My MIL, God rest her soul, taught me to make these rellenos But, I use cooked Pico de Gallo thickened with a roux and gravy style sauce. I also use Queso Fresco. I think the family would revolt if I tried to make them any other way! I live on the West coast not sure if I can find your show but I will look. In the mean time, I will haunt your page for more yummy treats for the foodies in my family Gracias Amiga! Have a Wonderful day.

  15. I couldn’t sleep one nite so I started flipping channels and saw you making chile rellenos which immediately caught my attention I love rellenos .
    I watched your show and it brought back soo many memories from when my mother cooked for 8 children (her own) 2 nephew’s and a father in a tiny kitchen. Oh my goodness I cried for a few minutes ;). Your drunken rice was terrific, my youngest granddaughter (10) and I made these two for dinner along with flour tortillas. She was very happy and said that was not so hard to make. She is going to tell my mom to get her Mexican recipes from your site.
    My granddaughter is 1/2 American & 1/2 Mexican. I think her Mexican side is coming out.
    Thank you for helping me remember my Mom’s cooking.

  16. Patti, I cannot say enough about you and your show…it’s FABULOUS! I’m considered by my family and some friends as being very picky about many things. I love to cook and collect cookbooks. What grabbed me about your show was your personality. You seem so down to earth and sincere. Neither I, nor my family hail from Mexico, but my Mother was a fabulous Mexican cook and never used a recipe book. I love San Miguel and own property there. All of the above just made it that much more interesting to watch you every Saturday on PBS. Muchisimas gracias a ti, tu familia, y PBS!

  17. Dear Pati – I have been watching your show for a while now, and I have enjoyed each and every episode, but your episode today on Family Favorites was especially fun to watch and has motivated me to actually try making chiles rellenos! I love everything about the series, but I think even more than watching you make the delicious recipes, learning new techniques and hearing all about your cooking experiences – I enjoy hearing you talk about, and interact with your beautiful family – especially those adorable sons – each so special in his own way. The tremendous love you have for them and how you respect them as individuals is both obvious and inspiring. It brings back precious and happy memories of having my two children in the kitchen with me when they were growing up. What lucky boys to have such a loving, fun, and beautiful mother – AND she is a fantastic cook – surely they won the “mommy lottery”! Thank you for sharing your lovely home, family, and recipes with us – it’s like having a new friend. The only thing better would be to live right next door!

    1. Melinda, thank you so very much for your very kind message! It is my pleasure to share all of our food and stories, and I am delighted to hear that you like them too 🙂

      1. Hi Pati! I just received your cookbook in the mail today, and I can’t wait to start trying the recipes! The book itself is beautiful to look at – and the recipes are wonderful – I was afraid I might have trouble finding the ingredients, but I don’t believe that will be a problem after reading the ingredients lists. I actually purchased the book as used from a Goodwill store in California. I happily recommend it to all – it is well worth the purchase price to buy it new – I was just fortunate to find one that needed a new home, AND it feels good to know that while I am learning to make delicious Mexican food in my own kitchen- “we” have also helped a good cause to raise money to help those in need. I am seriously considering purchasing several more from this site to give as Christmas gifts this year! Thank you for putting this awesome cookbook together Pati – it now sits on the top shelf of my collection among my most favorite cookbooks. 🙂
        Melinda from
        North Carolina

  18. I just finished watching your show on “Family Favorites” and I have to say chiles rellenos are a favorite of my family also. I am a 68 year old gringo born in Los Angeles who loves to cook and loves Mexican food. How could anyone live in Southern California (aka, Alta Mexico) and not love Mexican food. My Mother was feeding me tacos when I was only four years old and we lived in San Diego. I learned the hard way about hot peppers when we went to a Mexican restaurant in “Old Town” San Diego and I touched the pickled jalapenos on the table and then touched my tongue! Yikes! They were really hot on a 4 year old tongue. The owner came out with a glass of milk and some grated cheese and soon enough the hot was gone, but I had learned my lesson about hot chiles. Now, I like my Mexican food hot and spicy. I had seen your show before on the local PBS station (UNC-TV) here in Winston-Salem, North Carolina and had enjoyed it very much, but had not visited your website. However, upon seeing those chiles rellenos, with the salsa roja and the arroz borracho con pollo and that wonderful looking pastel de merengue, I immediately went to my computer and looked up your website and found the recipes, which I printed out. I am so thankful to you for sharing your family favorites, which I intend to prepare for my family this 4th of July. The recipes are so simple and easy to follow and I’m looking forward to enjoying them as much as your family does. Thanks again.
    Esteban

  19. Dear Patti, I too, as some of your viewers stumbled across your show by accident, I was sitting there with my husband watching TV surffering the channels, then I see this beautiful lady in the kitchen with her 3 beautiful son’s, who get involved with mama, my eye’s opened wide, I couldn’t believe it, a mexican cooking show, I LOVE your show Patti, I was so excited watching, here is someone that is cooking wonderful authentic mexican food, and with such ease, there’s no rushing to get through the recipe,My father was from Mexico, I lost him at a very young age, but I remember the food he cooked and prepared for his 7 daughter’s, all girls, and you are bringing it all back to me, I just love all the dishes you cook. I consider myself a good cook but I can’t wait to try your Chile Rellenos thats one of my husband’s favorite. I’ve cooked them but they look nothing like your’s. your’s are so beautiful and fluffy, my husbandsh mouth is watering right now! Muchias Gracias!, Your new Fan! Sally

    1. Gracias, Sally! SEVEN Daughters: I come from a home of four sisters, and we used to drive my papá a little crazy. How much fun 🙂

  20. Hola Pati ! Thank you for taking the time to respond.

    Just an update- I made your chili relleno recipe this weekend and it was nothing short of fabulousness. Time consuming but worth the effort . It really amazes me the flavors it has considering there is no seasoning on the poblanos and such . Only thing I added was crushed oregano to the tomato sauce because my mother makes it that way and I love oregano in almost anything.

    Since I was so inspired and it was a rainy weekend here in Tejas, I also made the churros!! Let me just tell you adding that vanilla makes all the difference. WOW!
    I could go for some right now but there was none left. Yum !!

    -cheers
    Isabel

  21. Dear Patti, I am beyond excited to have recently stumbled across your show.
    My Father is from Mexico (Aguascalientes) and i recall eating in the Mercados when we lived there as children. My Mother learned how to cook traditional Mexican cooking while we lived there but for some reason never passed it along to me.
    Now as an adult, with my own family, I have this urge to explore my “Mexican Roots” and i want to try all of these recipes!!

    Thank you so much for giving me a great start. I simply love your show!!
    Muchias Gracias,
    Chavie

    1. Gracias Isabel! Your comment made me so very happy because I know exactly how you feel. I have felt the same way since I moved to the US. It is my pleasure and I hope you continue to watch!

  22. It’s the sauce that I have trouble making thanks for the reciepe oh your chili rellenos are the best again thanks enjoy your day