This rojo sauce is a fast and easy recipe that’s great on tacos, burritos, chile rellenos or for salsa. Have fun with this versatile sauce.
Rojo Sauce Cooking Tips:
I like to use roma tomatoes or vine ripe tomatoes for this recipe. Do not skip cooking the sauce. This will bring out the flavor of the tomatoes and make the sauce 10x better.
Can you make ahead?
Fridge: Place in an airtight container in the fridge for 4 days max.
Latest Recipe Video:
Regular oregano is a good substitute for Mexican oregano but do your best to find the Mexican. The flavor is superior to other dried oregano.
what to serve with Rojo Sauce?
- 8 medium tomatoes quartered
- 1 medium onion quartered
- 4 garlic cloves smashed
- 1 tablespoons salt
- 2 teaspoons black pepper
- 2 teaspoons cumin
- 2 teaspoons Mexican oregano
- 2 tablespoons oil
- In a blender add all the ingredients except oil. Blitz on high until smooth, about 1 minute. Turn on the heat to medium, in a pot add oil, then add sauce and cook for 5 minutes, stirring occasionally. Remove from heat, taste and adjust seasoning. Sauce is good for chips, seafood, chicken, pork, vegetables and beef. Sauce will last for 7 days in a airtight container in the refrigerator.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!