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2 large tomatoes 6 serrano chilies 1 garlic clove, peeled 1/4 cup water salt to taste *1 tablespoon chopped cilantro, optional *1 tablespoon chopped onion, optional Place tomatoes and chilies on griddle/comal (to avoid a mess, line the griddle with foil) and cook over medium heat. Turning them from time to time. Remove the chilies when they are browned and blistered about 12 minutes. Continue cooking the tomatoes until they are browned and mushy about 10 minutes more. Put chilies, garlic, salt and water in a blender and blend for about 15 seconds, add tomatoes and blend to a fairly smooth sauce. *Sprinkle with chopped cilantro and onion. Makes 1 1/2 cups Always use your LA TORTILLA LOCA® Tortilla Warmer to heat the tortillas, and keep them hot throughout your entire meal. |