Serves 4

Ingredients:
4 ripe plum tomatoes
1 garlic clove
½ yellow onion, peeled
5 green chilies (serrano chilies)
1 teaspoon kosher salt
3 Tablespoons chopped cilantro
Extra chopped cilantro and chopped onion for garnish

Method/Steps:
Sauce: Place tomatoes, unpeeled garlic clove, onion, and green chilies in a skillet on medium heat. Turn each ingredient often until they are all well roasted and cooked. Peel the garlic and place the garlic and chilies in the molcajete* (mortar and pestle) and crush them well until you get a purée. Add the onion and mash all together. Then, add the roasted tomatoes and mash with the pestle and mix well. Add salt and garnish with chopped cilantro and chopped onion. Serve the sauce in the molcajete.
* If you do not have a molcajete, you can accomplish this step by processing the ingredients in a Cuisinart or a blender.


Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Sazon Cooking School in San Miguel, Mexico.