Ingredients

The following ingredients have 7 Servings
  • 3 cups grape tomatoes
  • 20 small Serrano
  • 6 – 7 large cloves of garlic
  • ½ large red onion – sliced
  • 2 oz. anchovies – in olive oil
  • 2 tbs. capers plus a tbs. of caper juice
  • 2 tbs. lemon juice
  • ½ cup of grated Romano cheese
  • 2 cups of loosely packed cilantro
  • 3 -4 tbs. olive oil
  • 1 ½ tsp. sea salt

Instruction

  • Heat a large cast iron frying pan and place the tomatoes in a dry pan. Sprinkle with sea salt and allow to char. Remove from pan and let cool.
  • Place the 20-small Serrano in the dry cast iron frying pan and sprinkle with sea salt and allow the peppers to achieve a nice char. Remove from pan and set aside to cool, then remove the stems. I did not remove the seeds for the extra heat, this is purely according to how much heat you like.
  • Place the sliced onion in the dry cast iron frying pan and let the onion grill to a nice golden color. Remove from pan and set aside to cool.
  • Place the garlic cloves in the dry cast iron pan and let the garlic get a bit of a char. Remove from pan and let the garlic cool.
  • Place all of the ingredients, along with the olive oil, cilantro, capers and caper juice, lemon juice, anchovies with olive oil, Romano cheese and salt in a food processor, if your processor is not bit enough you may do this in two batches, and process to a nice consistency. Taste for salt, you may desire a bit more.
  • Serve with your favorite flat breads or crackers.