© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Rick Bayless
Servings: 2 cups
1 ½ pounds ripe tomatoes, 3 medium-large or 9-12 plum
1 ½ tablespoons rich tasting lard or olive or vegetable
1 small white onion (4-ounce), thinly sliced
1 each fresh habanero chile, halved
½ teaspoon salt, to taste
Roasting the tomatoes:
The Griddle Method
Line a griddle or heavy skillet with aluminum foil and heat over medium. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes. Don't worry if some of the skin sticks to the foil.
The Broiler Method:
Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes; flip the tomatoes and roast the other side.
Cool, then peel, collecting any juice with the tomatoes. Coarsely purée tomatoes and juices in a food processor or blender.
In a medium-size (2-3 quart) sauce pan, heat the lard or oil over medium. Add the onions and fry until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes or so stirring often, until nicely reduced but not dry (it should be an easily spoon able consistency). Taste (it will be wonderfully picante and nicely perfumed), season with salt, remove the chile if you want and it's ready to use.
Per Serving (excluding unknown items): 130 Calories; 2g Fat (11.8% calories from fat); 5g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1122mg Sodium. Exchanges: 5 ½ Vegetable.
Good with tamales.