Currant Tomato Sauce for Fish from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
The many open-air restaurants and small eateries around Lake Catemaco always bring out a bowl of this lusty, garlicky sauce to eat with grilled or fried lake fish such as the perch-like mojarra. Fo...
Ingredients
- 12–13 ounces currant tomatoes or very small, sweet grape or cherry tomatoes
- 2 tablespoons lard, preferably home-rendered
- 6 large garlic cloves, coarsely chopped
- 1 teaspoon salt, or to taste
- 1 tablespoon dried chiltepín chiles
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