© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
Subscribe in a reader | | |
Recipe from: The Cuisines of Mexico by Diane Kennedy
3 Tomatoes
1 garlic clove
3 Chiles serranos
2 Tablespoons Peanut or Safflower oil
¼ Onion
¼ Teaspoon Salt
Broil tomatoes and roast chiles (see Salsa Ranchera). Blend ingredients to a fairly smooth sauce. Heat oil, add sauce and salt. Cook over medium high flame approximately 5 minutes until thickened