Mexican Table Sauce

The trick here is to roast most of your ingredients on high heat, getting a nice char to them. So let’s begin.

Preheat your oven to 475F. During this time add the tomatoes, onion, and serrano chilis to a baking sheet lined with aluminum foil. Drizzle them with a bit of olive oil, and place them in the preheated oven for roughly 25-30 minutes, or until they have completely charred. Remove from the oven and let them cool.

When the vegetables have cooled, remove the skin from the tomatoes and discard. Place the tomatoes, onions, serranos, garlic, cilantro, and lime juice into a blender or food processor. Blend into a sauce. So you are going to basically pulse this into a puree but I will let you decide if you want to leave it a bit chunky for any textural purposes.

Pour into a serving bowl and taste. Season with salt to get your desired saltiness.

My wife and I both agreed that this was probably the best sauce I have made, and I finally got it down to the simple ingredients and proper roasting time. Give this a shot, and let me know what you think.