Mexican Table Sauce - Regular Red Tomatoes

Method

• The trick here is to roast most of your ingredients on high heat, getting a nice char to them.
• So lets 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.