Red Sauce

Red Sauce

Salsa Roja
4 cups approx.
Pati Jinich
Cuisine: Mexican
Keyword: chiles rellenos, red sauce, sauce, Tomato
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 25 minutes
Red Sauce for Chiles Rellenos recipe from Pati's Mexican Table, Episode 11 "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.

24 comments on “Red Sauce

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  1. 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. 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!

  2. 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. 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!

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


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

  4. 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!

  5. 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 .

  6. 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

  7. 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.

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

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