- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 1/2 pounds Organic Tomatoes
- 1 1/2 tablespoons Vegetable Oil
- 1 small White Onion thinly sliced
- 1 Habanero Chile halved
- Salt to taste
Directions
Roast tomatoes under broiler until blackened. Cool then peel, collecting all the juices with the tomatoes. Coarsely puree tomatoes and juices. In medium saucepan heat oil, add onion and fry until deep golden, about 8 minutes.
Add the tomatoes and chile halves and simmer 15 minutes, stirring often until reduced but not dry. Taste and season with salt. Use sauce with tamales, fish dishes or to add spice to any Latin dish. Covered and refrigerated, the sauce will keep for several days. It also freezes well. Other chiles to use are jalapeno or serranos (3-5).
