|5.00 each||Ripe tomatoes, cored|
|5.00 each||Sprigs fresh cilantro|
|3.00 each||Fresh jalapeno or serrano chili pep|
|1.00 cup||Tomato sauce|
|1.00 small||Yellow onion, peeled & quartered|
Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the heat source. Broil, turning until charred on all sides.
Set aside to cool. Remove the stems from the chili peppers. Cut the peppers in half. Place the peppers with the onion in a food processor. Use the metal blade to mince using a pulsing method. Rinse under cool water to remove the bitter milky liquid. Place the tomatoes and cilantro in the food processor. Puree. Stir the onions and peppers in by hand. Add salt to taste. Add the tomato paste.
Refrigerate until needed. Keeps several days.
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