Photo by Jennifer Hitchcock

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2 cups

  • Oil for coating peppers and tomatoes
  • 6 medium plum tomatoes
  • 2 serrano peppers
  • 1/2 small white onion, rough chopped
  • 1/2 bunch cilantro, divided
  • 2 garlic cloves, whole and peeled
  • 1 1/2 teaspoons kosher salt
  1. Preheat oven to 425 degrees. Toss tomatoes and peppers in oil and place on cookie sheet. Roast in oven, turning once, until skin blisters and separates, about 20-25 minutes. Set aside to cool.
  2. Place onion and garlic in a food processor and pulse until finely chopped.
  3. Remove skins from peppers and tomatoes. Add serrano peppers to food processor with half of the cilantro and pulse four times.
  4. Add tomatoes and salt, pulse four times. Garnish with remaining cilantro leaves and serve.
  • from Chef Hugo Ortega of Hugo's Authentic Mexican Cuisine in Houston, Texas

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