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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ingredients:
4 large ripe but still firm tomatoes |
3 jalapeno peppers |
1 medium red onion, quartered |
3 cloves garlic, unpeeled |
2 tablespoons chopped cilantro, more to taste |
salt and pepper |
Directions:
1. Put vegetables on a sheet pan in a 500-degree oven, or on a charcoal or gas grill over medium heat.
2. Cook until nicely charred and blistered.
3. (They will char more on the grill. They will take about 30 minutes in the oven, less on the grill.) Core, but dont peel the tomatoes.
4. Peel, stem and seed the peppers.
5. Remove the skin from the onion and peel the garlic.
6. Put the onion and garlic in a food processor, or puree, but not too smooth.
7. Add tomatoes and peppers and pulse until you achieve the texture you desire.
8. Pour into a bowl, add cilantro and salt and pepper.
9. Let sit an hour for flavors to meld and temperature to cool.
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