| Ingredients: 2 Tablespoon(s) oil, olive 4 large halved tomato 3 pepper, jalapeno 1 peeled and quartered onion, white 12 Clove(s) garlic clove 1 Bunch(s) cilantro 1 Teaspoon(s) salt 4 Tablespoon(s) lime juice 1/2 Teaspoon(s) freshly ground black pepper |
Directions:
Remove stems and seeds from peppers unless you are feeling like a madman. Spray oil on a sheet of aluminum foil on a baking sheet. Arrange the quartered vegetables on the foil and spray with oil. Place the baking sheet with vegetables in the oven on BROIL HIGH. Grill vegetables until they are charred but not falling apart, about 10 minutes. Remove the vegetables as they char. The garlic will go first, then peppers, then onion, then tomato. Chop the cilantro roughly as the blender doesn't manage this well. Place all ingredients (including lime juice and salt) in a blender and blend until smoothish. Chill in refrigerator for 30 minutes or longer. Trying to get the proportions just right. Up to 12 cloves garlic 4 tomatoes 1 onion 2 serano chilis with seeds and stems removed Wash hands with soap after cutting peppers. Works with green tomatoes. The balance of ingredients to grill doesn't matter as much as I would think. 3 tomatoes, 2 onions, 2 peppers seems to be about right. And as much garlic as you can fit. The balance of lime and salt is more important and that can be adjusted after blending. Roasting the veggies is important, but never gets all the way to the smoky flavor that I'm going for. So add powdered ancho chili at the end. Or maybe liquid smoke. Actually liquid smoke is too powerful. Powdered ancho or chipotle is a better option. |