Salsa Especial
Authentic Mexican Recipe

This sauce works beautifully on chiles rellenos, fried zucchini blossoms, simple quesadillas, and other Mexican specialties. It keeps for several weeks in the fridge, so I like to have a jar on hand.


Directions   Print recipe     Email to a friend

1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, cut in 1/4″ slices
1 tablespoon garlic, crushed
2 28-ounce cans tomatoes
1/8 teaspoon sugar
2 bay leaves, crumbled
2 teaspoons ground cumin
1/2 teaspoon salt

1. Heat the oil and butter in a skillet set to medium-high heat.

2. Add the onions and sauté until dark, golden brown, and beautifully caramelized. Remove and set aside.

3. Place the garlic, tomatoes, and half of the onions into a blender and puree until smooth.

4. Pour the pureed mixture into a saucepan and add the sugar, bay leaves, cumin, salt, and the remaining onions. Heat to a simmer and serve.

Preparation Time: 
20–25 minutes.