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.
Very delicious and just the right amount of spice! Will definitely keep this recipe for the books.
Read MoreVery delicious and just the right amount of spice! Will definitely keep this recipe for the books.
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!
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.
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.
