| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
6 |
servings |
INGREDIENTS
| 1 |
|
Tomato |
| 1 |
|
Garlic clove |
| 2 |
|
Chiles serranos |
INSTRUCTIONS
The tomato should be "asados" (roasted). Line a shallow pan with aluminum
foil, and put tomato in. Place under a hot broiler, turn from time to time
so the tomato cooks evenly.
The skin will be blistered and charred. A med. tomato takes approx. 20 min.
Blend the tomato to a smooth sauce. The chiles should be toasted. Place
chiles in iron griddle (comal) over med. flame.
Turn from time to time until skin is charred and flesh is soft. Blend
tomatoes, chiles and garlic to a fairly smooth sauce.
Recipe by: The Cuisines of Mexico
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