Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Roma tomatoes |
| 6 | To 8 garlic cloves, peeled |
| 1 | To 2 jalapeno chiles, |
| Stemmed, seeded if desired | |
| ½ | Yellow onion, peeled |
| 1 cup | Water |
| 1 teaspoon | Salt |
| pinch | Freshly ground black pepper |
Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening.
Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water until smooth. Season with the salt and pepper and serve. Store in the refrigerator 3 to 5 days or in the freezer for weeks.
Yield: 2½ cups
TOO HOT TAMALES SHOW #TH6184