love the typical recipes and flavors of Mexican cuisine. I have never been a big fan of spicy but over the years and especially thanks to Alberto, I like it more and more. ? I usually make recipes my own way and many times they are different from the original ones, but I version them with love and adapt them to my taste and to the ingredients I usually use.

This sauce is apotheosis, seriously, it is sooooo rich and it is one of those recipes that I like so much because they are ready in a moment, you just have to mix the ingredients and serve. This time I used a food processor because I like the texture it gives to the sauces and it is more comfortable, but if you want you can chop the vegetables by hand. If you use a blender you will have a much more liquid texture, but I’m sure it’s also very good.



  • 2 botes de de tomates enlatados (800g) *
  • 2 dientes de ajo
  • 1 chile rojo
  • 1 puñado de cilantro fresco
  • 1 cebolla morada
  • 1 cucharadita de comino molido
  • 1/2 cucharadita de sal marina
  • 1 cucharadita de sirope de arce
  • El zumo de 1 lima
  • Pimienta negra al gusto


  1. I usually strain the tomatoes and use the liquid to make soup, but feel free to add some of the liquid if you find the sauce is too thick for you.
  2. Place all ingredients in the food processor and blend until smooth. to desired consistency.
  3. Serve immediately or store in the fridge in an airtight container (ideally within 3-4 days).
  4. < /ol>


* Tomato cans have a weight of 400 grams with the liquid and 240 grams drained net weight

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