Salsa de chile a la Jalapa

This cold, spicy sauce comes from the city of Jalapa (Xalapa) in the state of Veracruz in Mexico.

Salsa de chile a la Jalapa

Servings:	Servings: 25 - Makes about 500 ml
Calories per serving:	10
Ready in:	40 minutes
Prep. time:	40 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review Hot and spicy 4.3/5 A sort of hot tomato ketchup Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1.2 kg tomatoes, skins removed (but leave seeds in)
• 5 or more Cloves garlic, chopped
• 220 g red jalapeño chillies, chopped
• 1 teaspoon sugar
• 1 teaspoon salt

Method

1. Place the tomatoes, garlic and chillies in a saucepan and allow to simmer gently, stirring from time to time.
2. Once the sauce starts to thicken, add the sugar and salt.
3. Stir regularly, uncovered, until it caramelises slightly.
4. Allow to cool and blend in a processor until it gets to your desired consistency.

Variations

If preferred, you can use green tomatoes and green jalapeño chillies.

Instead of simmering the mixture, you can roast it in the oven.

Chef's notes

It needs to end up fairly thickish.

Make sure you do not let it burn.

See also

• Many other chilli sauce recipes

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