Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.
4 large ripe tomatoes, peeled, chopped
4 serrano chile peppers, seeded
3 cloves garlic, peeled
2 tablespoons oil
1/4 cup diced onion
Place the tomatoes, chiles, and garlic in the jar of a blender. Pulse a few times to break up the biggest pieces.
Heat the oil in a skillet. Add the onion and sauté for about 5 minutes. Add the tomatoes and cook over medium heat until thickened. This should take about 10 minutes.
from La Parilla
from Kate's Global Kitchen
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This page modified January 2007
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