Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Salsas, Sauces and Condiments

Roasted Tomato Serrano Sauce

Salsa de Jitomate

Makes about 3 cups

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

One 28-ounce can fire-roasted diced tomatoes in juice
1 1/2 tablespoons vegetable or olive oil
2 garlic cloves, peeled and finely chopped
2 fresh serrano chiles, finely chopped
About 1 cup chicken broth
Salt

Directions

Pour the tomatoes and their juice into to a blender and pulse to a very coarse puree. Heat the oil in a medium (3-quart) saucepan over medium.  Add the garlic and chile and cook, stirring until the garlic softens and begins to brown, about 1 minute. Add the tomatoes to the saucepan, and cook, stirring nearly constantly, until the mixture has reduced to the consistency of tomato paste, about 7 minutes.  Add the broth and simmer over medium-low until the sauce is the consistency of cream soup, 20 to 30 minutes.  Taste and season with salt, usually a generous 1/2 teaspoon.

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