INGREDIENTS

  • 1whole ripe medium-size tomato
  • 2 canned tomatoes , from a can of peeled tomatoes with juice (drained)
  • 3whole mild poblano peppers, remove skins after cooking then finely dice
  • 1 serrano chili , finely diced
  • 2peeled garlic cloves
  • 1 medium red onion , finely diced
  • 1/4 teaspoon white pepper
  • 1/2 cup tomato juice
  • 1 teaspoon salt , to taste
  • 1fresh lime, juice of
  • 1/2 tablespoon vinegar

DIRECTIONS

  1. Boil 1 ripe tomato and poblano pepper together. Remove tomato once it is cooked, leaving poblano pepper in 10 more minutes or until cooked. Do not discard water.
  2. Roast garlic cloves, 1 serrano chile and the other 2 poblano peppers in pan for about 6 minutes until darkly roasted and splotchy black on one side. With pair of tongs, flip over garlic cloves and chile and roast the other side. Remove them as soon as they are done. All peppers need to be skinned while they are hot. We recommend using a towel to hold the pepper while you skin them. (bits of charred skin are fine).
  3. Saute diced onions with 1 tablespoon olive oil until they are brownish and caramelized. Let all ingredients cool. When cool, refrigerate all items for 10 minutes.
  4. Blend 2 garlic cloves with 4 ounces of the water that was used to cook the tomato and poblano peppers.
  5. Mash cooked tomato andpeeled tomatoes in medium-size bowl. Add tomato juice, cooked red onions, diced peppers and vinegar. Add salt and white pepper, freshly squeezed juice from the lime and the blended garlic.