Mexican Table Sauce

If you have been following my site for some time, you are probably well aware that Mexican food is a good source of comfort for my family.  I would say that once a week we are either having a taco or nacho night with an array of toppings to choose from. Whether it be cheeses, guacamole, salsas, onions, peppers, tomatoes, or lettuce, you can be sure that the kids have choices that night, and to me, that is the fun part about taco night.

I find the simple things in a taco, and I prefer mine with simple, yet complex meats such as al pastor or carne asada, and topped simply with a bit of diced onion, chopped cilantro, and drizzled with what I call Mexican table sauce.

Mexican Table Sauce Recipe

If you have been to an authentic Mexican restaurant, you will notice that on many of the tables they have sauces, and not salsas. Granted, they might offer a salsa to cover the average eater, but many offer a few sauces. They can be green, orange, or red, and offer a level of heat. Simply put, I love them, and have been going out of my way to make a sauce that pleases most everyone in terms of heat, texture, and flavor.

Ingredients:

  • 2 large regular tomatoes, and 3 roma tomatoes, top core removed
  • 1 medium yellow onion, halved
  • 2 serrano chilis, stem removed
  • 2 cloves of garlic
  • 1 cup of cilantro
  • Juice of 2 limes, approximately 1/4 cup
  • Salt, to taste
  • Olive oil, to drizzle

The trick here is to roast most of your ingredients on high heat, getting a nice char to them. So let’s begin.

Preheat your oven to 475 degrees. During this time add the tomatoes, onion, and serrano chilis to a baking sheet lined with aluminum foil. Drizzle them with a bit of olive oil, and place them in the preheated oven for roughly 25-30 minutes, or until they have completely charred. Remove from the oven and let them cool.

When the vegetables have cooled, removed the skin from the tomatoes, and discard. Place the tomatoes, onions, serranos, garlic, cilantro, and lime juice into a blender or food processor. Blend into a sauce, so you are going to basically pulse this into a puree, however, I will let you decide if you want to leave it a bit chunky for any textural purposes.

Pour into a serving bowl, and taste. Season with salt to get your desired saltiness.

My wife and I both agreed that this was probably the best sauce I have made, and I finally got it down to the simple ingredients and proper roasting time. Give this a shot, and let me know what you think.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Mexican Table Sauce

  1. Mmm, the idea that snow is about to arrive tomorrow makes me sad. Especially after reading this recipe about ingredients that will be in my garden come spring! I love that you roasted the vegetables, I will have to try that next time! Thank you!

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