With just tomatoes, onion, garlic, peppers, a couple pantry-staple spices, one pot, and 25 minutes of hands-off simmering, this spicy, satisfying and unapologetically healthy tomato-chile sauce comes together and is ready to satisfy any number of your weeknight Mexican food desires.
Toss it with some pasta, corn, and black beans, topped with a dollop of sour cream (or Greek yogurt) to enjoy a break from and simple variation of the standard weeknight spaghetti with marinara. Or enjoy it as you would any other tomato and chile-based sauce (enchiladas? wet burrito? mixed into scrambled eggs or potatoes? hot salsa and/or bean dip? chilaquiles?). But my personal favorite is using it as the sauce for a Mexican Tortilla Lasagna. And yes, that is a teaser.
Quick, One-Pot Tomato-Chile Sauce
Makes about 4 cups
28 oz. canned tomatoes (or 1 1/2 lbs. ripe roma tomatoes, roasted, peeled and seeds discarded)
3 to 5 serrano peppers (or 2 to 3 jalapenos), chopped (option to remove seeds for less spicy version)
1/2 yellow onion, chopped
4 garlic cloves, chopped
1 poblano pepper (or green bell pepper), chopped
1 Tbsp. chile powder
2 tsp. cumin
1/2 tsp. salt
Add all ingredients to pot. Bring to a boil over high heat. Reduce heat to low, and simmer until vegetables are tender and flavors have melded, about 25 minutes. Season to taste. Puree into a smooth sauce using immersion blender in pot, regular blender (after sauce has cooled so you don’t burn out the motor), or food processor.
Do ahead: Keeps for up to 5 days in an airtight, refrigerated container, or up to 3 months in the freezer.