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6 large plum tomatoes
1 medium white onion, peeled and sliced in half
3 large garlic cloves, unpeeled
2 to 4 serrano chiles, seeded, deveined and minced
1 cup chopped cilantro
Juice of 1 lime
1/2 teaspoon salt
Coarsely ground black
pepper
Instructions
1 medium white onion, peeled and sliced in half
3 large garlic cloves, unpeeled
2 to 4 serrano chiles, seeded, deveined and minced
1 cup chopped cilantro
Juice of 1 lime
1/2 teaspoon salt
Coarsely ground black
pepper
1. Place tomatoes, onion and garlic cloves in a dry cast-iron skillet or griddle pan over medium-high heat. Roast until all sides are charred, turning occasionally, 8 to 10 minutes. Remove tomatoes and onion; place in food processor. Peel garlic cloves; add to tomato mixture. Pulse until roughly chopped. Transfer to a bowl; add serrano chiles, cilantro, lime juice, salt and pepper. Refrigerate, covered, up to 2 weeks. Makes 3 cups, enough for 6 thick steaks.
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
Nutritional Information
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
Per (1/2-cup) serving: 25 calories, 0g fat, 0mg chol., 1g prot., 6g carbs., 1g fiber, 210mg sodium.
