• 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp Gregg's Ground Coriander
  • 1 tsp Gregg's Ground Cumin
  • ½ tsp Gregg's Chilli Flakes
  • ½ tsp Gregg’s Ground Smoked Paprika
  • 2 x 400g cans Wattie's Tomatoes Chopped in Juice
  • 1 tsp Gregg's Rubbed Oregano
  • 1 Tbsp brown sugar
  • ½ tsp salt
  • Black pepper, to taste
  1. Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly.
  2. Add garlic and cook a further minute. Add Gregg’s Ground Coriander, Gregg’s Ground Cumin, Gregg’s Chilli Flakes and Gregg’s Ground Smoked Paprika and stir until the spices smell fragrant. Pour over Wattie’s Tomatoes Chopped in Juice and add Gregg’s Rubbed Oregano, brown sugar and salt. Stir while bringing to the boil. Reduce heat to a low simmer. Cook for 30 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat.
  3. Transfer sauce to a blender or food processor and blend until smooth. Taste and season with a little extra salt and black pepper if necessary.

Top Tips

  • Once sauce is cooled pour into airtight containers. Can be frozen for up to 3 months.
  • Sauce can be used as a based sauce for Mexican mince.
  • Add the sauce to roasted vegetables.
  • Use sauce as a pour over sauce for grilled chicken and fish.

This Mexican Base Sauce is a great base to making the following recipes:

Mexican Black Beans & Tomato Rice

Slow Cooked Mexican Pulled Beef

Made With

Chopped Tomatoes in Juice

Vine-ripened in Hawke’s Bay and picked when perfectly ready, these tomatoes are chopped and blended in their own juices to bring you only the best.

Rate and Review

1 Rating

Reviews (1)

Lauren Harris's Review | Rating

This sauce wasn’t my favorite for everything. It did go nicely on chicken and roasted Kumara and butternut squash, but I didn’t like it on fish and other veggies. I did use it in the Mexican Tomato Rice and that was nice. The Slow Cooked Mexican Pulled Beef was ok, but still very gristly. I was hoping it would be even more fall-apart texture.