Salsa De Jitomate
"Tomato Sauce"
From the treasured pages of Libro de Resetas
Written by Susana Irazoqui Palacio
Salsa De Jitomate
"Para cada tres cuartillos del zumo de jitomate se pone lo siguiente: una cucharada canela molida, una de mostaza, otra pimienta negra, media cucharada de clavo, media de nuez moscada, media chile picante, media taza de sal, medio cuartillo de vinagre; todo mezclado se hierve a fuego manso meneandolo fuertemente, despues de frio se embotella y se tapa con lacre. Primero se cuesen los jitomates machacado sin ponerles agua, asi que hayan dado algunos herbores se cuela y de este caldo se hace la salsa; esta operacion se hace en trastos de barro."
English Translation
"For every three quarts of tomato juice, add the following: one tablespoon ground cinnamon, one of mustard, another of black pepper, half a tablespoon of cloves, half of nutmeg, half of hot chili, half a cup of salt, half a quart of vinegar; mix everything together and boil over low heat, stirring vigorously. After it cools, bottle and seal with wax. First, cook the crushed tomatoes without adding water; once they have boiled a few times, strain them, and from this broth make the sauce. This operation is done in clay pots."
Note on the Original Text
Recipes of this era were written assuming a certain knowledge of domestic skills and the kitchen environment. Quantities varied by household vessels ('cuartillos'—about 1 liter), and instructions expected cooks to taste and adjust as needed. Spelling variations ('jitomate' for tomato) reflect regional and period-specific Spanish usage. There are only broad indications of timing and technique; cooks relied on their senses, experience, and tradition, rather than precise measures and temperatures.
Title
Libro de Resetas (1907)
You can also click the book image above to peruse the original tome
Writer
Susana Irazoqui Palacio
Era
1907
Publisher
Unknown
Background
A handwritten culinary treasure trove, this manuscript captures the warmth of Durango’s kitchens at the dawn of the 20th century. Crafted by a family of women, its pages brim with time-honored Mexican recipes, offering a flavorful glimpse into tradition and transformation.
Kindly made available by
University of Texas at San Antonio
This salsa de jitomate comes from an early 20th-century Mexican family manuscript, created during a pivotal moment in Mexican culinary history. The recipe reflects the evolving tastes of a country in transition, characterized by the combination of native and European spices. The manuscript was written in Durango by women who documented cherished recipes for home and family, preserving them through hand-written notes in a time when printed cookbooks remained rare household luxuries. Salsas such as this were central to everyday meals, providing flavor, preservation, and variety in home cooking. The substantial use of spices and vinegar speaks both to personal taste and to preservation methods before modern refrigeration.
Back in 1907, cooks would use sturdy clay pots (trastos de barro) for simmering and boiling, wooden spoons for stirring, stone mortars for grinding spices, and sieves or cloths for straining. Bottling employed glass bottles, and sealing was often done by pouring melted sealing wax (lacre) over the cork or stopper for airtight preservation. These simple, durable tools were designed to stand up to heat and heavy use, and their earthy qualities added to the rustic charm of home-cooked sauces.
Prep Time
15 mins
Cook Time
1 hr
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 quarts tomato juice (made from about 9–11 pounds ripe tomatoes)
- 1 tablespoon ground cinnamon
- 1 tablespoon dry mustard powder
- 1 tablespoon ground black pepper
- 1/2 tablespoon ground cloves
- 1/2 tablespoon ground nutmeg
- 1/2 small fresh hot chili (substitute: 1/2 teaspoon hot chili flakes if fresh not available)
- 1/2 cup fine salt
- 2 cups distilled white or apple cider vinegar
Instructions
- Begin by simmering ripe tomatoes until soft, mashing them gently, then straining to collect their juice—no water added.
- For every 3 quarts of tomato juice, add 1 tablespoon ground cinnamon, 1 tablespoon dry mustard powder, 1 tablespoon ground black pepper, 1/2 tablespoon ground cloves, 1/2 tablespoon ground nutmeg, 1/2 small fresh hot chili (such as serrano), 1/2 cup (4 ounces) salt, and 2 cups (1 pint) vinegar (preferably distilled or apple cider vinegar).
- Mix well, bring to a gentle boil over low heat, stirring constantly.
- Once thickened and aromatic, allow to cool fully.
- Bottle, sealing well.
- Store in a cool place.
Estimated Calories
40 per serving
Cooking Estimates
You will need about 15 minutes to prepare the tomatoes and spices, and about 1 hour to cook the juice and spices together. This recipe makes about 12 servings, each with approximately 40 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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