Mexican Red Sauce

Sauces are part of our daily lives, and you will almost always find a homemade sauce on every table in every Mexican dining room.


  • 2 Agros tomatoes
  • 2 serrano peppers
  • 1 clove garlic
  • ¼ of a medium-sized white onion
  • 2 tablespoons vegetable oil
  • Salt to taste.
  • 20 min.
  • 2 people
  1. Cut the tomatoes, serrano peppers, garlic clove and onion.
  2. Place them in the blender with ¼ cup of water, and blend until smooth (or slightly thick, if you prefer).
  3. Heat the oil in a medium skillet over medium-high heat, and pour in the sauce and stir.
  4. Once the sauce starts to boil, reduce the heat and simmer for about 13-15 minutes, stirring occasionally, until all the ingredients are cooked through. If needed, add more water; this will depend on how juicy the tomatoes are.
  5. Once done, season with salt and serve.

This sauce will keep well for about 3 days in your refrigerator.

Serve with warm tortillas or use tacos, fried eggs, tostadas, etc.