- 3 Serrano peppers
- 1.5 lbs ripe romatoes, stemmed
- 2 garlic cloves, pressed
- 1/2 cup onions, chopped
- 1 tbsp grapeseed oil
- In a medium pan over medium heat, withOUT oil, char (dry roast) the outside of the Serrano peppers. Remove from pan and once cooled enough to touch, roughly chop peppers removing the stem. Repeat the same process with the whole tomatoes, moving them constantly in the pan to to achieve char all over and a soft inside. Set whole tomatoes aside to cool.
- In the now cooled medium pan, add grapeseed oil and heat over medium/high heat. Add chopped onions and cook until soft, 5-7 minutes. Meanwhile in a food processor, add chopped charred peppers, whole charred tomatoes and garlic, pulse until mixture is smooth but still slightly chunky.
- Add mixture to the pan with onions. Stir and bring to a simmer over low heat, scraping the bottom of the pan as needed. Cook until sauce has reduced and slightly thickened. Salt and pepper to taste.
Crunched for time? Try using a can (14.5 oz) of fire roasted tomatoes, you won't get the same great flavor but it's a time saver if you are low on time or tomatoes were just not looking fab at the store.