Longaniza in Red Salsa
A Mexican kitchen staple: beautifully browned, crumbled longaniza sausage simmered in a savory tomato and chili sauce that smells like home from the very first minute.
35 min
Easy
Mexicana
4 servings
The story behind
I cannot even begin to tell you how much I adore this meal, it instantly takes me back to Saturday morning breakfasts at my grandparents' countryside home. My grandmother would wake up super early and throw the fresh longaniza into a big pan; the aroma filled the entire house and it was honestly the best alarm clock ever. She always told me that this dish is incredibly popular in central Mexico because it stretches a long way and highlights all the spiced flavors of the sausage without breaking the bank. Personally, I think the absolute best time to enjoy it is for an early dinner or a cozy evening meal when the day slows down and you want something deeply comforting. It is pretty much mandatory to pair it with warm pot beans and a huge stack of fresh corn tortillas to make yourself some proper tacos. To drink, a big glass of ice-cold horchata water cuts through the heat of the salsa in a way that is just magical. It is pure comfort on a plate.
Instructions
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1Boil the fresh tomatoes and serrano peppers in a small pot with water until the tomato skins just start to split open.
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2Meanwhile, heat up a large skillet over medium heat and drop in the skinless longaniza, breaking it apart with a spoon so it browns beautifully in its own fat.
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3Once the sausage starts releasing its oils, toss the chopped white onion into the skillet and sauté until it turns translucent and absorbs the meat's flavors.
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4Transfer the boiled tomatoes, peppers, garlic clove, and half a cup of water into a blender; process for a couple of minutes until completely smooth.
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5Pour the rich red salsa directly into the skillet over the browned sausage and onions, stirring everything well to blend it together.
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6Turn down the heat to low, cover the skillet, and let it simmer gently for about 15 minutes so the sauce reduces and thickens up nicely.
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7Give it a quick taste, adjust the salt if you feel it needs a pinch, and bring it straight to the table to serve piping hot.
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