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Mexican | |
| 1 lb. ripe Roma tomatoes 4 serrano chiles 1 white onion, sliced thick 1 large clove garlic 1/2 cup rough chopped cilantro leaves and stems Lime juice to taste Salt to taste | |
| Place tomatoes, chiles, onion and garlic on a grill, under a broiler or in a very hot cast iron pan. When tomatoes and chiles start to char, turn and continue to char until most of the surface area is blackened. Place charred ingredients in a blender with cilantro and puree just until chunky. Transfer to a bowl and season to taste with lime juice and salt. Makes about 3 cups. | |
Unrated | |
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