El Charro Salsa Para Tacos (Taco Sauce)
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Cloves
- 1/4 cup garlic puree -- *
- 1 cup tomato puree
- 1 teaspoon salt -- or to taste
- 1/4 cup vinegar
- 4 tablespoons dried oregano
- 1/2 cup oil
- 1/2 medium white onion -- chopped
- 1 cup water
- 1 16 oz can crushed tomatoes
- 4 jalapeno chiles -- crushed
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife, the peel will slip off easily then.
- Put the peeled garlic in a blender with about 2 cups of water, and puree.
- Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot.
Plating
Cookware for this recipe
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander