Tomato and Chile Sauce – Salsa de Jitomate con Rajas

articles Food & Cuisine Recipes

Ana María Flores Sánchez


  • 5 large or 10 small tomatoes, cooked with salt.
  • 2 poblano peppers, roasted and cut into slices.
  • 1/2 onion cut into small segments.
  • 4 tablespoons of oil.


Grind the tomatoes.

Fry the peppers and onion slices in the oil.

Add the tomatoes and a little of the water in which they were cooked.

Cook everything for 5 minutes.

Serve hot, dipping the tamales.


Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008
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