Guest guest Posted September 22, 2004 Report Share Posted September 22, 2004 7 tomatoes (plum or roma preferred) 5 serrano peppers, stems removed (of course add more to suit your taste) 2 cloves garlic 1/2 onion 1/2 cilantro bunch Preheat your oven to 400 degrees. Spread the tomatoes and peppers on a cookie sheet or other tin and roast on the upper rack(about 4 inches below heat) of your oven for about 15 minutes or until skin starts to blacken. Remove from oven and use tongs to turn over and repeat for 15 more minutes. After both sides of tomatoes and peppers are charred, remove from oven. If you want to remove the skin, allow to cool in a plastic bag(ziploc, etc.), then remove skin. I like the taste of the cooked skin, so I leave them on. Finely chop the onion, garlic, and cilantro. In a blender or food processor, add tomatoes and peppers, careful to reserve as much of the liquids as possible. Add onion, garlic and cilantro. Pulse the contents a few times to your desired consistency. Quote Link to comment Share on other sites More sharing options...
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