I discovered this favorite Latin tomato sauce when I was looking for Cuban recipes. I was reading through Viva Vegan! by Terry Hope Romero when I found it. This is her recipe, but I have assigned a more exact measurement to the diced onions and minced garlic. All I know is, this recipe is perfect. I absolutely love the flavor.
We ate this sauce with our pupusas and curtido, as it is commonly served. I tried it on the side of the pupusas, with a side of curtido, and another time topped the pupusas with curtido on top of the sauce. Any way you want to eat it, these three are meant to be together. We even had leftover pupusas and curtido with our Cubano sandwiches a couple of days later. It’s all so good!
This versatile sauce is good warm, right after it’s cooked, but it’s also good served cold after being refrigerated. I use it with corn chips as a kind of super-blended salsa.
It’s also very good served warm on potatoes or cauliflower and is perfectly suited to mixing with any kind of beans, and with corn.
You can leave this sauce chunky if you wish, especially if you want to use it for a chip dip or vegetable topping. I put mine into my high speed personal blender, but you can also use an immersion blender to make it smooth.
For the tomatoes in this recipe, you can use either diced tomatoes, tomato sauce, or crushed tomatoes. I used diced tomatoes, because I always have them on hand. The sauce was slightly grainier in the end than it would have been with tomato sauce. You can experiment to see which you prefer. In her recipe, Terry also gives the options of vegetable broth, white wine, or water. I used vegetable broth and the sauce was great.
If you are tempted to omit the lime juice, don’t. Once you add the lime, the flavor is taken to another level.