3lbsVine ripened tomatoes, stem, quarter, charr in oven or over open flame
1Medium spanish onion, cut julienne
3tbspExtra virgin olive oil
1tbspRoasted garlic, smash
2Serrano chiles, stem, quarter and charr in oven or over open flame. (finely dice once charred)
½cupCilantro, wash, stem, chop
4Tomatillos, peel in hot water, dice
Salt and pepper to taste
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.