5 ripe tomatoes, cored
3 fresh jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
½ tsp salt
1 cup tomato sauce
• Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the
heat source.
• Broil, turning until charred on all sides.
• Set aside to cool.
• Remove the stems from the chili peppers.
• Cut the peppers in half.
• Place the peppers with the onion in a food processor.
• Use the metal blade to mince using a pulsing method.
• Rinse under cool water to remove the bitter milky liquid.
• Place the tomatoes and cilantro in the food processor.
• Puree.
• Stir the onions and peppers in by hand.
• Add salt to taste.
• Add the tomato paste.
• Refrigerate until needed.
• Keeps several days.
