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My review
Spicy Roasted Tomato Sauce
121
Crema
"This is a traditional Mexican sauce that works great over meats, fish, beans, rice, tacos, and quesadillas. Roasting the ingredients might seem like a bother, but it doesn't take more than 15 minutes and it's worth every single second."
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Ingredients
40 m servings 17Original recipe yields 10 servings (2 1/2 cups)
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Directions
{{model.addEditText}} Print- Cover a large griddle or skillet with aluminum foil and heat on the stove over medium-high heat. Roast the garlic, serrano peppers, onion, and tomatoes on the hot griddle, turning frequently, until lightly blackened, but not burned, about 5 minutes for the garlic, 10 minutes for the peppers and onions, and 15 minutes for the tomatoes. Set the vegetables aside to cool.
- Blend the garlic, peppers, onion, tomatoes, and salt in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5Most helpful
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Newest
8/30/2010
Very delicious and just the right amount of spice! Will definitely keep this recipe for the books.
8/27/2013
This is a bit like salsa to me. My family loved it - we are making it for the third time today! Definitely it is worth the time spent roasting the veggies as Tequila Pro says. I didn't use th...
2/24/2011
Whoa that's some heat! It was hard to add salt to taste because it was spicy. I made this for my husband; I'm the wuss! I had to alter the serving size in half because it makes enough. I think i...
1/16/2019
Quite often I make a similar sauce. My recipe varies depending on what I have on hand. I've roasted serranos, jalepeños, and other chilies on a caste iron skillet, as well as open flame. I've a...