Yield: 1 Servings
|4 larges||Italian plum tomatoes|
|1 \N||Serrano pepper|
|1 tablespoon||Chopped fresh cilantro|
|1 teaspoon||Chopped white onion|
|1 teaspoon||Tomato paste; optional|
1. Heat medium nonstick skillet over medium-high heat until hot. Place whole tomatoes and chile in skillet; heat 3 to 5 minutes or until skins are blistered and slightly charred, turning occasionally. Remove from heat; cool. Coarsely chop tomatoes; if less "heat" is desired, remove seeds and veins from chile.
2. In blender, combine tomatoes, chile and all remaining ingredients; process with on/off turns and blend only until coarsely chopped.
Makes 1¼ cups.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 568 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998