Red Sauce

Red Sauce

Salsa Roja
4 cups approx.
Cuisine: Mexican
Keyword: chiles rellenos, red sauce, sauce, Tomato
Prep Time: 5 minutes
Cook Time: 25 minutes
Red Sauce for Chiles Rellenos recipe from Pati's Mexican Table, Episode 411 "Family Favorites"


  • 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.

2 comments on “Red Sauce

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