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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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
10
Yield:
2 1/2 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

17 calories; protein 0.7g; carbohydrates 3.8g; fat 0.2g; sodium 35.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2010
Very delicious and just the right amount of spice! Will definitely keep this recipe for the books. Read More
(9)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/31/2010
Very delicious and just the right amount of spice! Will definitely keep this recipe for the books. Read More
(9)
Rating: 5 stars
08/27/2013
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 the aluminum foil (that didn't work for me) I just used my large cast iron skillet to roast the veggies on my gas stove. One thing that I wasn't sure about at first was whether to cut the veggies first -- the recipe doesn't say to do it -- I didn't and it worked perfectly. Yum yum! Read More
(7)
Rating: 4 stars
02/25/2011
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 it needed lime and a bit more garlic. Read More
(6)
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Rating: 5 stars
06/27/2016
I really have to make this one. Suspect that it can be made almost daily! Read More
Rating: 5 stars
01/16/2019
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 also used tomato paste in lieu of or in addition to fresh romas which are also roasted. The skin always burns a little which enhances the flavor of authenticity. The only ingredient I add that is not used in this recipe is fresh cilantro. Read More
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