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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is an excellent dip recipe. The recipe comes from the Eating Well magazine, 2005. I fix this dish for parties and everyone asks for the recipe. Delicious! Ingredients:
6 large ripe tomatoes |
2 garlic cloves, unpeeled |
2 -4 jalapeno chiles |
2 tablespoons canola oil |
1/2 teaspoon salt |
Directions:
1. Heat a cast-iron skillet over medium heat. Add tomatoes, garlic, and chilies.
2. Cook, turning every few minutes,15 to 20 minutes.
3. Remove each veggie when it is browned; allow to cool slightly.
4. Peel the garlic, core the tomatoes, and stem the peppers.
5. Transfer the veggies to a blender and puree, in batches if necessary, until smooth. Heat oil in the same pan over medium-high heat.
6. Carefully pour in the puree, season with salt and cook, stirring, until the sauce has thickened somewhat, 10 to 15 minutes.
7. Serve hot or cold.
8. Makes 12 servings.
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