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Tomato Jalapeno 01

This Tomato Jalapeno 01 recipe uses Tomatoes, Chicken Broth, and Oil Or Lard. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Roasting the tomatoes and chilies: Roast the tomatoes and chilies on a baking sheet 4 inches below a very hot broiler until blistered and blackened on 1 side, about 6 minutes, then use tongs or a spoon to turn them over and roast the other side.

2. 2

   Cool, then peel the tomatoes, collecting all the juices.

3. 3

   Roughly the chilies.

4. 4

   Pulse the mixture only a few time leaving it quite chunky for huevos rancheros, for instance, or run the machine until the sauce is quite smooth if you're preparing, say enchiladas.

5. 5

   Cooking the sauce: In a medium (8-9 inch) deep, heavy skillet or medium size saucepan heat the oil or lard over medium heat.

6. 6

   Add the onion and fry until browned, about 10 minutes.

7. 7

   Increase the heat to medium-high, and when very hot, add the tomato-chili mixture.

8. 8

   Stir for 5 minutes or so as the mixture sizzles, darkens and thickens, then reduce the heat to medium- low, stir in the broth and let the sauce cook at a gentle simmer for about 15 minutes, until beginning to thicken (though it shouldn't be as thick as spaghetti sauce).

9. 9

   Taste and season with salt and it's ready to use.