Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Roasted vegetables in the colors of the Mexican flag combine for a sauce the complements grill chicken or fish. If you have a molcajete (or mortar), use it to mash the sauce, then serve it right from the stone bowl.
Ingredients[]
- 1/2 small onion, peeled
- 3 serrano chiles, stems removed and seeded
- 2 plum tomatoes
- 1 garlic clove, peeled
- 1/4 teaspoon kosher salt
Directions[]
- Cut onion half into quarters.
- Heat a skillet over medium-high heat.
- Add onion, chiles, tomatoes, and garlic; cook 5 minutes or until blackened, turning frequently.
- Cool
- Trim root from onion wedges; discard root.
- Core tomatoes.
- Finely mince onion, chiles tomatoes, and garlic together until mixture is almost paste-like.
- Sprinkle with salt; stir well.
Yield: 4 servings (serving size: 1/4 cup)