3 lbs Vine ripened tomatoes, stem, quarter, charr in oven or over open flame
1 Medium spanish onion, cut julienne
3 tbsp Extra virgin olive oil
1 tbsp Roasted garlic, smash
2 Serrano chiles, stem, quarter and charr in oven or over open flame. (finely dice once charred)
½ cup Cilantro, wash, stem, chop
4 Tomatillos, peel in hot water, dice
1 qt Vegetable stock
1 Lemon, juice
Salt and pepper to taste
1
Method:
1) In a large sauce pan sweat the onions and garlic in oil.
2) Add the rest of the ingredients and simmer over a low heat for 45 minutes or until well flavored and thickened. If sauce becomes too thick, add a little water.
3) Add the chopped cilantro, lemon juice and season with salt and pepper to taste. Mix well.
Ingredients
3 lbs Vine ripened tomatoes, stem, quarter, charr in oven or over open flame
1 Medium spanish onion, cut julienne
3 tbsp Extra virgin olive oil
1 tbsp Roasted garlic, smash
2 Serrano chiles, stem, quarter and charr in oven or over open flame. (finely dice once charred)
½ cup Cilantro, wash, stem, chop
4 Tomatillos, peel in hot water, dice
1 qt Vegetable stock
1 Lemon, juice
Salt and pepper to taste
Directions
1
Method:
1) In a large sauce pan sweat the onions and garlic in oil.
2) Add the rest of the ingredients and simmer over a low heat for 45 minutes or until well flavored and thickened. If sauce becomes too thick, add a little water.
3) Add the chopped cilantro, lemon juice and season with salt and pepper to taste. Mix well.