Tomato and Chile Sauce – Salsa de Jitomate con Rajas

Ana María Flores Sánchez

Ingredients:

• 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.
  

Preparation:

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.