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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roasted vegetables in the colors of the Mexican flag combine for a sauce that complements grilled chicken or fish. If you have a molcajete, use it to mash the sauce, then serve it right from the stone bowl. Ingredients:
1/2 small onion, peeled |
3 serrano chiles |
2 plum tomatoes |
1 garlic clove, peeled |
1/4 teaspoon kosher salt |
Directions:
1. Cut onion half into quarters.
2. Heat a skillet over medium-high heat. Add onion, chiles, tomatoes, and garlic; cook 5 minutes or until blackened, turning frequently. Cool.
3. Trim root from onion wedges; discard root. Core tomatoes. Finely mince onion, chiles, and tomatoes together until mixture is almost pastelike. Sprinkle with salt; stir well.
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