Salsa Casera

This is a mild, marinara-style sauce spiced with fresh serrano chile, onion, and garlic. It is a mellow blend that goes well with stewed chicken for a classic Mexican-style chicken enchilada. It’s quick and very simple to prepare and is often a fall-back for Rio Grande home cooks as a last-minute meal preparation.

Makes about 4 cups, enough for 8 to 10 enchiladas

5 tomatoes (about 2 pounds), coarsely chopped

½ fresh serrano chile, cut in half lengthwise and seeded

½ yellow onion, peeled and thinly sliced into 1-inch-long strips

1½ teaspoons salt

¼ teaspoon freshly ground black pepper

5 garlic cloves, minced

Use for

Enchiladas Guadalajara

In a large saucepan over high heat, combine the tomatoes, chile, onion, 1¼ cups water, the salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes. Set aside off the heat to cool for about 10 minutes.

Add the garlic and mash the cooked mixture with a potato masher until the tomatoes and serrano are slightly chunky.

Set aside for at least 10 minutes to let the flavors mellow before serving.

The sauce may be refrigerated for up to 1 week or frozen for up to 3 months.