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This roasted version of tomato sauce is served with many (Yucatecan) Mexican dishes or as a soup topping. The texture should be chunky but soft.


  • 5 Roma tomatoes, roasted
  • 1 small white onion, roasted
  • 1 habanero or Serrano chile, roasted
  • 1 bunch cilantro, stems removed
  • Salt to taste


  • In a hot pan, roast the tomatoes, chile and onion; seed and partially peel the tomatoes and the chile. (Use rubber gloves to protect your hands with the chile.) Leave some of the charred peel on for flavor and rustic appearance if you want. Chop the onion and cilantro. Combine tomato, chile and onion and mash the ingredients together with a fork; or mix in a food processor or blender for just a few seconds. Don't over-blend; the sauce should be chunky.
  • Mix in the chopped cilantro by hand and add salt to taste. Reheat before serving if you wish. (It can be served hot or at room temperature.)
  • Makes about 1 cup
  • Adapted from "A Yucatan Kitchen", Loretta Scott Miller.

Categories: Salsa 

Author Credit: A Yucatan Kitchen", Loretta Scott Miller

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