Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Italian plum tomatoes |
| 1 \N | Serrano pepper |
| 1 tablespoon | Chopped fresh cilantro |
| 1 teaspoon | Chopped white onion |
| 1 teaspoon | Tomato paste; optional |
| ¼ teaspoon | Salt |
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