Thought I’d add a short post on this really tasty sauce I made tonight. I picked up the recipe from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh. You’ll need:
- Six tomatoes (Roma works well)
- Two jalapeno peppers
- One half white onion
- Juice from a small lime
- One clove garlic
- One cup chopped cilantro
Add the juice of one half of a lime (about two tablespoons) to half of a chopped onion. Set aside to marinade at least 15 minutes.
Put the tomatoes, cored, seeded and halved jalapenos, and garlic in an ungreased frying pan and char slightly. I used my kitchen torch to speed up this process.
Put the tomato/pepper/garlic into a blender and pulse until liquid but still a little chunky.
Add the tomato/pepper/garlic puree to the lime marinated onion and mix in one cup of chopped fresh cilantro. Serve immediately with chips or on the side with fajitas, guacamole, etc.