2 garlic cloves, peeled and chopped
2 pounds (about 4 large) fresh ripe tomatoes, roasted (instructions)
5 serrano chiles, roasted (instructions)
2 tablespoons vegetable oil (neutral flavor, safflower, canola)
2 rounded tablespoons finely chopped white onion
1/2 teaspoon salt (or to taste) preferably sea or Kosher salt
Place garlic, tomatoes and chiles into a blender or food processor and blend to a slightly chunky (not smooth) sauce.
Heat the oil in a heavy frying pan and add the onion and cook until it becomes translucent, about 3 minutes. Add the blended ingredients and cook over high heat till reduced by half. Make sure to keep scraping the bottom of the pan. There will be flecks of charred tomato and chile skin which is the way the sauce should be.
Posted: 9/13/2009 12:33:37 PM