Red Sauce from Orizaba from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
This central veracruzan version of a classic pan-Mexican table sauce gets its flavor from the local dried chiles. It’s a good multipurpose condiment that is particularly good with Seafood...
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Ingredients
- 1 tablespoon salt, or to taste
- 2 tablespoons lard, preferably home-rendered, or vegetable oil
- 6 garlic cloves, unpeeled
- 6–8 small dried chiles
- 3 large or 5–6 medium-sized ripe tomatoes (2–2½ pounds)
- 1 small white onion, unpeeled
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