 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This goes wonderfully with my corn fritters but also great with chicken or steak so am posting it seperately Ingredients:
1 lb fresh ripe tomato (about 3 medium) |
1 unpeeled medium garlic clove |
1/2 medium chipotle from a can chipotle chile in adobo |
kosher salt |
1 tablespoon extra virgin olive oil |
2 tablespoons finely chopped fresh cilantro |
1 1/2 teaspoons fresh lime juice |
Directions:
1. Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
2. In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt—it needn’t be perfectly smooth.
3. In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
|
|