Ingredients

The following ingredients have 4 Servings
  • 2 Tomatoes or ½ lb Tomatoes (I used vine ripe but even roma can be used)
  • ¾ tsp Salt (adjust to taste)
  • 1 Dry Chilies (lightly deseeded)
  • 1 Clove Garlic
  • ¼ cup chopped Cilantro (loosely packed)
  • ½ cup Water

Instruction

  • Wash and cut tomatoes into 4-8 pieces depending on the size oof the tomatoes.
  • Take water in a saucepan, add tomatoes, salt and bring to boil.
  • While the tomatoes are coming to a boil, dry roast chili and garlic until chili is toasted.
  • Once the skin of the tomatoes start to peel off, about 4 – 5 minutes, turn off the heat.
  • Add the chili & garlic to tomatoes, cover the saucepan and let sit for at least 10 minutes until chili becomes soft.
  • Once the tomatoes cool, remove the skin of the tomatoes.
  • Add the tomato chili mixture to a blender, add cilantro and puree until smooth.
  • Transfer back to the saucepan and bring to a boil. Simmer for 5 – 8 minutes until sauce thickens.
  • It is ready serve or refrigerate until ready to serve. It stays good for at least two day in the fridge.