Roasted Tomato and Chili Sauce
12 chilies seeded and membrane removed
1 large tomato about 8 ounces roasted and peeled
1 clove garlic
2 teaspoons salt
1/4 cup water
On a iron skillet toast the chilies well: about 2 minutes.
Rinse but do not soak.
In a blender puree the chilies with the remaining ingredients.
Serve with grilled meats or on tacos.
Any remaining sauce can be stored in the refrigerator for several days.
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