Use this jalapeno sauce recipe to top the stuffed jalapeno peppers from the last post.
This sauce, along with a bit of shredded cheese, will make it even better.
- 4 tomatoes
- 1/4 of an onion
- 1 garlic clove
- 2 jalapenos
- the seeds and veins from the stuffed jalapenos (the ones I said not to throw away)
- some olive oil
- one 8oz. can of tomato sauce
Cut the tomatoes, onion and jalapenos into small chunks.
You don’t have to chop them finely since you will be blending everything in the end. Everything just needs to fit nicely in the pan.
In a pan, drizzle a bit of olive oil thinly coating the bottom of the pan and start heating on medium.
Add the tomatoes, onion, jalapenos, garlic clove and seeds/veins from the jalapeno pepper rellenos.
Let everything heat and when the onion is caramelized and the tomatoes and jalapenos are soft, add the tomato sauce. The whole can.
Continue heating until it comes to a boil and all the vegetables are soft.
Reduce heat and add salt to taste.
Pour everything in a blender and blend. The tomato jalapeno sauce is done.
Just spoon a bit of the tomato jalapeno sauce over the rellenos, add a bit of shredded cheese on top and enjoy.
Don’t forget to remove the toothpicks!
Jalapeno Sauce In Action
Besides the jalepeno rellenos, you can use this jalapeno sauce recipe to top:
- scrambled eggs
- huevos rancheros
- whatever else you can think of
And in my opinion, the sauce tastes better warm, but you decide!
(Tip: Try this spicy margarita with your stuffed jalapeno peppers.)