Ingredientes para Light Mexican Tomato Sauce Caldillo De Jitomate
- Roma Tomatoes
- 1/2 medium onion (chopped)
- Dried Arbol Chile
- 1/2 teaspoon salt (or to taste)
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Cómo preparar Light Mexican Tomato Sauce Caldillo De Jitomate
- Add 1 lb ripe tomatoes, 1/2 medium onion (chopped), and 2-3 chiles (serrano, jalapeño, or your choice, adjust to your spice preference), to a small saucepan.
- Add enough water to almost cover the tomatoes (about 1 cup).
- Bring to a simmer and cook for 5-7 minutes, or until the tomatoes are softened.
- Carefully transfer the cooked mixture to a blender. Add 1/2 teaspoon of salt (or to taste) and about 1/4 cup of the cooking liquid. Blend until smooth, adjusting the liquid for your desired consistency.
- (Optional) Stir in 1 teaspoon of chicken bouillon powder for extra depth of flavor.
- (Optional) Add 1 clove garlic, minced, for an extra layer of flavor.
- If serving over fried eggs: gently pour the sauce over the eggs in the pan and let it simmer for 1-2 minutes, or pour directly onto the eggs on a plate.
- For chilaquiles: you can fry the sauce separately in 1 teaspoon of oil for extra crispiness, or add it directly to the pan with the fried tortillas.
- Garnish with fresh cilantro or oregano for an extra burst of flavor.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Healthy 5 Ingredients Or Less Sauces Condiments Etc Vegetables Mexican Easy Low Fat Vegetarian Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Tomatoes Taste Mood Number Of Servings 3 Steps Or Less
