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2
medium tomatos
2 tomatillos
1 fresh jalapeño chili
half an onion
2 garlic cloves
.5 t chili powder
.5 t cumin powder
salt and pepper
cilantro leaves (optional) |
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- Put
the tomatos, tomatillos and chili into a baking dish or casserole
and place under the oven broiler about 8" to 10" inches
away.
- Roast
and turn and roast until skin is blackened, and flesh is soft.
- Remove
from oven, remove skins from tomatos and chili.
- Place
all in food processor and pulse/chop until a chunky sauce forms.
- MEANWHILE,
saute chopped onion and garlic in oil, adding spices when onion
becomes transparent; do not brown.
- Add
sauce and reduce by 1/3. Season.
- Use
to make Huevos Rancheros, as a sauce for an omelet, or to cook
leftover cooked chicken, pork, or beef in.
- Add
some cilantro leaves at the end, if you like.
Adapted
from Rick Bayliss
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