Go Back Email Link

Salsa Blanca con Jitomates

White Sauce with Tomatoes
Although Yucatán White Sauce is commonly served with Yucatán Stuffed Turkey Breast with White Sauce, I also serve the turkey with this sauce. My friends and students like it, and you will, too.
Deel op Facebook Print Recipe

Ingredients

Makes about 3 cups

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons finely chopped white onion
  • 2 tablespoons finely chopped green bell pepper
  • 1 serrano chile minced with seeds
  • 2 cups canned fat-free reduced-sodium chicken broth
  • 10 pimiento-stuffed green olives sliced in thirds
  • ½ teaspoon salt or to taste
  • 2 medium tomatoes peeled, seeded, and diced (1⁄2-inch)

Instructions

  • In a medium saucepan, melt the butter over medium heat.
  • Stir in the flour and cook, stirring 1 minute.
  • Stir in the onion and cook until the onion softens, 3 to 4 minutes.
  • Remove the pan from the heat and add the remaining ingredients except the tomatoes.
  • Stir to mix and return the pan to the heat.
  • Cook, uncovered, stirring frequently, until the sauce thickens, 8 to 10 minutes.
  • Stir in the tomatoes.
  • Bring to a boil, reduce heat to low and simmer 3 minutes.

Notes & Wine Advice

Cover and keep warm, or if made ahead, refrigerate up to 2 days.
--------------------------------------------------------------------------------------------------
Course; Sauce
Cuisine; Mexican