Yellow Tomato Sauce
Submitted by rambohair
Smoky chipotle meets sweet yellow tomatoes in this vibrant Mexican-style sauce with epazote and fresh cilantro. Makes 2 quarts, freezes beautifully, and livens up everything from enchiladas to grilled fish.
YIELD
8 servingsPREP
30 minCOOK
25 minREADY
55 minForget the same old red sauce. This golden beauty gets its color from ripe yellow tomatoes and its soul from smoky chipotle peppers, fragrant epazote, and a generous handful of fresh cilantro.
The flavor is brighter and slightly sweeter than a traditional red tomato sauce, with just enough heat from the chipotles to keep things interesting.
It simmers together in under 30 minutes, yields a full 2 quarts, and freezes like a champ for up to six months. Drizzle it over enchiladas, spoon it onto grilled chicken, or use it as a base for huevos rancheros.
Pro Tips
- Use vine-ripened yellow tomatoes at peak season for the best flavor. Off-season, canned pear-shaped tomatoes (drained) work as a solid backup.
- Start with one chipotle pepper if you’re heat-shy. You can always add more, but you can’t take it back.
- A teaspoon of toasted, ground cumin adds an earthy depth that pairs beautifully with the smokiness.
- Puree the sauce for pasta or enchiladas, or leave it chunky for a rustic salsa-style topping.
Ingredients
Directions
In a stainless steel saucepan, sauté the onion in olive oil until soft.
Add garlic and sauté briefly.
Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.
Add chopped cilantro and season to taste with salt and pepper.
Puree, if desired, for a smoother texture.
Makes approximately 2 quarts (about 8 servings).
Sauce may be refrigerated up to two weeks or frozen for up to six months.
NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans of pear-shaped tomatoes, drained.
Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce.
Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles.
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