Ingredients -
- About 12 good size roma tomatoes
- 20 serrano peppers (caps removed)
- 2 yellow onions
- 4 cloves of garlic
- 1 tablespoon salt
- 2 bunches of fresh cilantro
- 1 teaspoon oregano
Preparation:
Cut tomatoes in half. I usually squeeze out some of the juice and seeds. Dice onions into large pieces. Remove skins from garlic and cut each into quarters. Place tomatoes, onions, garlic and serrano peppers in broiler pan and broil until peppers are brown and onions are turning clear.
Add roasted items along with remaining ingredients into blender or food processor and puree until smooth.
