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Rojo Sauce

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.

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https://youtu.be/25VpojifE2w

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Substitution Options:

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?

• Grilled Shrimp Chile Rellenos
  
• Brisket Nachos
  
• Ultimate Nachos
  

Meal Ideas:

• Blueberry Mint Margarita
  
• Grilled Beef Ribs with Black Cherry Cola Glaze
  
• Oxtail Quesadillas
  

Recipe:

Rojo Sauce

Kenneth Temple

This is a great sauce to accompany any Mexican dish.

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Total Time 10 mins

Course Side Dish

Servings 1 cup

Calories

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Keyword rojo sauce

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