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A roasted tomato sauce for steak, pork, or chicken.
6 Plum Tomatoes
1 White Onion
3 Garlic Cloves
4 Serrano Chiles
1 cup Chopped Cilantro
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
- 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.