| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
|
Med-large tomatoes |
| 1 |
|
Onion (I use med-lg white) (up to) |
| 3 |
|
Cloves garlic |
| 2 |
|
Jalapenos or other hot pepper; or more; to taste |
| 1/4 |
ts |
Whole cumin seed |
| 1/4 |
ts |
Whole Mexican oregano |
|
|
Salt and pepper to taste |
INSTRUCTIONS
James White , Los Osos, CA USA <JMWD%CHEM%MBPP@bangate.pge.com>
The beauty behind this recipe is its ease -- you burn (roast, char,
whatever) everything and mix it together.
Everything is roasted either in a pan or in the broiler (the broiler is
easiest for me but you may get better flavor in a frying pan). The
tomatoes, garlic and peppers are roasted whole (garlic with skin on). The
onion is cut into 1/2" slices and then roasted. Roast them all until they
are blackened (Tomatoes don't really cooperate so do the best you can. Also
try to reserve the juices that come off the 'maters.). Meanwhile, take the
cumin seed and oregano and separately roast them in a frying pan until they
begin to give off a little smoke. Try to roast and not burn the spices as
best you can. After roasting, crush the spices as with a mortar and pestle.
Chop, crush, grind (whatever works) the tomatoes peppers, onion and peeled
garlic, add the ground spices and season to taste with S&P and anything
else you think would help.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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