7 Roma tomatoes
5 Tomatillos, rinsed well after husks have been removed
3 fresh jalapeno peppers (maybe less)
3 fresh serrano peppers (probably less)
3 garlic cloves
Salt
Loosely wrap the tomatoes, tomatillos and peppers in foil
and set them on the comal over low heat.
Be sure to seal the foil so the veggies will steam inside it. About 5 minutes unwrap and turn the veggies
as they blacken on the bottoms. Reseal
the foil. Do this for about 20 minutes,
checking to be sure everything has softened a bit. Pour everything into a blender, including
juices that might have been created from the tomatoes. Add the raw garlic and season with salt. Barely blend just until all ingredients have
been blended. Taste and probably add
more salt.
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