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Ingredients
- 6 large ripe tomatoes
- 2 garlic cloves, unpeeled
- 2 -4 jalapeno chiles
- 2 tablespoons canola oil
- 12 teaspoon salt
Method
- Heat a cast-iron skillet over medium heat.
- Add tomatoes, garlic, and chilies.
- Cook, turning every few minutes,15 to 20 minutes.
- Remove each veggie when it is browned; allow to cool slightly.
- Peel the garlic, core the tomatoes, and stem the peppers.
- Transfer the veggies to a blender and puree, in batches if necessary, until smooth.
- Heat oil in the same pan over medium-high heat.
- Carefully pour in the puree, season with salt and cook, stirring, until the sauce has thickened somewhat, 10 to 15 minutes.
- Serve hot or cold.
- Makes 12 servings.
