1 lb Roma tomatoes
8 Garlic cloves, peeled
2 Jalapeno peppers, stemmed and seeded, if desired
1/2 medium Yellow onion, peeled
1 cup Water
1 tsp Salt
Pinch freshly ground black pepper
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Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray.
Tuck garlic under other vegetables to avoid blackening.
Broil, turning frequently, untilwell charred, 15 minutes. Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal blade.
Puree with the water untilsmooth.
Season with the salt and pepper and serve.
Makes 2 1/2 quarts
Store in the refrigerator 3-5 days or in the freezer for weeks.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.
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