Best 4 Salsa De Jitomate Cocida Cooked Tomato Sauce Recipes

Salsa de jitomate cocida, or cooked tomato sauce, is a staple in Mexican cuisine, adding a vibrant flavor to various dishes like tacos, enchiladas, and tamales. With countless recipes out there, finding the best one that suits your taste and cooking style can be a delightful journey. This article aims to guide you in discovering the perfect salsa de jitomate cocida, taking into account factors such as ingredients, cooking methods, and the desired consistency of your sauce. Whether you prefer a classic, simple recipe or one with a unique twist, we'll explore the possibilities together, ensuring that your culinary creations are bursting with flavor and authenticity.

Here are our top 4 tried and tested recipes!

SWEET AND MILD COOKED TOMATO SALSA

Sweet and Mild Cooked Tomato Salsa image

When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.

Provided by gapch1026

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 3h15m

Yield 32

Number Of Ingredients 11

Ingredients

8 tomatoes, peeled and coarsely chopped
½ onion, chopped
1 (4 ounce) can diced green chilies
¼ cup white vinegar
2 tablespoons brown sugar
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground coriander
salt to taste
hot pepper sauce to taste

Steps:

Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 43.8 mg, Sugar 1.8 g

TOMATO SAUCE (SALSA DE JITOMATE)

Tomato Sauce (Salsa de Jitomate) image

Provided by Marian Burros

Categories easy, condiments, appetizer

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 clove garlic, minced
1 tablespoon vegetable oil
2 cups tomato sauce
1/4 cup chicken broth
1 cup chopped onion
Salt and freshly ground black pepper to taste

Steps:

Saute onion and garlic in oil until onion is soft.
Add tomato sauce, chicken broth, salt and pepper and cook for 15 minutes at a simmer. Serve over chiles rellenos.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams

LIGHT MEXICAN TOMATO SAUCE: CALDILLO DE JITOMATE

Light Mexican Tomato Sauce: Caldillo De Jitomate image

This is an all-purpose sauce that is a staple in Mexican homes. It is served over fried eggs for breakfast or chilaquiles. It can also be poured over almost any pan broiled meat, such as chicken breast. It can also be made into a salsa if it is pureed without water. Please note that the level of heat will depend on the kind and number of chiles that you choose. Fresh chiles add a sort of "greener" flavor whereas the dried ones give a deeper flavor. Also, if you are looking for a light, clear sauce, use a sieve to separate the solids.

Provided by Mami J

Categories Sauces

Time 7m

Yield 1 cup, 2-4 serving(s)

Number Of Ingredients 4

Ingredients

2 roma tomatoes
1 slice onion, a 1 1/2 inch piece is good
1 -2 dried arbol chile (or 1 fresh serrano, 1/2 fresh jalapeno, or 1 dried guajillo)
salt, to taste

Steps:

Place the tomatoes, onion and chiles in a small sauce pan with enough.water to almost cover the tomatoes. Cook until the tomatoes are soft. Then puree them in a blender with salt to taste and some of the cooking liquid, adjusting the amount to achieve the texture that you like.
Some people add a little powdered chicken stock (Knorr Suiza). You can add a bit of garlic too. If you are pouring this over fried eggs you can either pour it over them in the same pan where they cooked and let the sauce simmer a little or you can just pour it over the eggs right in the serving plate (I prefer this method-less fat!). You can also use this sauce for chilaquiles, but in this can be fried in a little oil or added to the fried tortillas in the pan where they were fried. I like my chilaquiles crunchy so I fry the sauce separately in about a tsp of oil.
This sauce is so basic that herbs such as oregano or cilantro can be added and the flavor can be changed completely.

Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 3.5, Carbohydrate 3.3, Fiber 0.9, Sugar 2, Protein 0.6

GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE

Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce image

Make and share this Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce recipe from Food.com.

Provided by mariposa13

Categories Steak

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 lbs thinly sliced flank steaks
2 tablespoons vegetable oil
2 potatoes
1 cup fresh cilantro
1/2 large white onion
5 garlic cloves
2 teaspoons coriander seeds
2 1/4 cups water
2 cups canned tomato puree
1 (6 ounce) can corn
1 (6 ounce) can mixed vegetables
5 jalapeno peppers
3 plum tomatoes

Steps:

Cut the sliced flank steak into small pieces about the size of postage stamps.
Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
Dice the potatoes into small cubes and place them in a microwave safe bowl.
Microwave the potatoes 2-3 minutes on high until almost done.
Add the potatoes to the meat.
Add 1 cup fresh cilantro to the meat.
In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
Add this mixture to the meat along with 2 cups of tomato puree.
Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
Now prepare the jalapeno salsa to be served on the side.
Place 5 jalapenos and 3 plum tomatoes on baking sheet.
Preheat oven to broil and broil, turning, until blackened.
Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
Serve with rice and beans and enjoy!

Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 12.8, Cholesterol 231.3, Sodium 299.3, Carbohydrate 49.3, Fiber 8.9, Sugar 12.6, Protein 80.2

Tips:

Select ripe, juicy tomatoes: The quality of your tomatoes will greatly impact the flavor of your salsa. Choose tomatoes that are deep red in color and have a firm texture.
Roast the tomatoes: Roasting the tomatoes before blending them adds a smoky, caramelized flavor to the salsa. You can roast the tomatoes in the oven or on a grill.
Use a variety of chiles: The type of chiles you use will determine the heat level of your salsa. For a mild salsa, use mild chiles like poblanos or Anaheim peppers. For a medium salsa, use serrano peppers or jalapeños. For a hot salsa, use habanero peppers or ghost peppers.
Add fresh herbs and spices: Fresh herbs and spices like cilantro, garlic, cumin, and oregano can enhance the flavor of your salsa. Add them to taste.
Adjust the consistency of the salsa: If you want a smooth salsa, blend it until it reaches your desired consistency. If you want a chunky salsa, pulse the tomatoes instead of blending them.
Let the salsa rest before serving: Allowing the salsa to rest for at least 30 minutes before serving allows the flavors to meld together.

Conclusion:

This salsa de jitomate cocida (cooked tomato sauce) is a versatile and delicious condiment that can be used in a variety of dishes. It is perfect for tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dipping sauce for chips or vegetables. With its smoky, caramelized flavor and adjustable heat level, this salsa is sure to please everyone at your table.