Editing Tomato sauce (section)

===Mexico===
{{Main|Salsa (sauce)}}
[[Image:GranCocinaMiFonda01.JPG|thumb|[[Chile relleno]] covered in tomato sauce served at a traditional ''fonda'' restaurant]]

Tomato sauce was an ancient condiment in [[Mesoamerica]]n food. The first person to write about what may have been a tomato sauce was [[Bernardino de Sahagún]], a Spanish [[Franciscan]] friar who later moved to [[New Spain]], who made note of a prepared sauce that was offered for sale in the markets of [[Tenochtitlan]] ([[Mexico City]] today). He wrote (translated from [[Spanish language|Spanish]]), {{Blockquote
|text=They sell some stews made of peppers and tomatoes – usually put in them peppers, pumpkin seeds, tomatoes, green peppers and fat tomatoes and other things that make tasty stews.<ref name=berna>{{Cite web|url=https://www.historiacocina.com/es/historia-del-tomate|title=Historia del tomate|trans-title=History of the tomato|author-first1=Carlos|author-last1=Azcoytia Luque|website=Historia de la Cocina y la Gastronomía|date=4 September 2012 |language=es}}</ref>
|source=''Florentine Codex'' (1540–1585)
}}

Basic Mexican tomato sauce was traditionally prepared using a ''[[molcajete]]'' to puree the tomatoes. Food that is cooked in tomato sauce is known as ''[[entomatada]]''. Tomato sauce is used as a base for spicy sauces and ''[[Mole (sauce)|moles]]''.<ref>{{Cite web|url=http://www.unesco.org/culture/ich/en/RL/traditional-mexican-cuisine-ancestral-ongoing-community-culture-the-michoacan-paradigm-00400|title=Traditional Mexican cuisine – ancestral, ongoing community culture, the Michoacán paradigm – intangible heritage |publisher=Culture Sector – UNESCO|website=www.unesco.org|language=en|access-date=2017-03-23}}</ref>