Yield: 2 Cups
|1½ pounds||Ripe tomatoes, boiled or roasted, peeled & cored-or-|
|28 ounces||Can good quality tomatoes, drained|
|4||Serrano chiles -or-|
|2||Jalapeno chiles, stemmed|
|½ small||Onion, chopped|
|1 large||Garlic clove, peeled and roughly chopped|
|1 tablespoon||Lard or vegetable oil|
For a more refined sauce, seed the tomatoes: Cut them in half across the middle and squeeze out the seeds and liquid. Roughly chopo the tomatoes and place in a blender or food processor. If you want a milder sauce, first seed the chiles. Then chop them into small bits and add to the blender or processor, along with the onion and garlic.
If using a blender, stir to distribute the ingredients evenly, then process the mixture until pureed (but still retaining a little texture). Heat the lard or oil in a medium-large skillet over medium-high. When it is hot enought o make a drop of the puree really sizzle, add it all at once and stir constantly for about 5 minutes, as the puree sears and cooks into a thicker, more orange-colored sauce. Season with salt and remove from the fire. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.