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Ingredientes
- 3 med Tomatoes broiled
- 1/4 x Onion roughly minced
- 1 sm Clove Garlic peel & roughly chop
- 2 Tbsp. Peanut Oil
- 1/4 tsp Salt or possibly to taste
Direcciones
- To broil tomatoes:Many Mexican recipes call for tomatoes to be asodos (roasted).
- Traditionally they are put onto a warm comal and cooked till the skin is wrinkled and brown and the flesh is soft right through - this takes about 20 to 25 min for an 8-oz tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a warm broiler - don't have the flame too high or possibly the tomato will burn without cooking through - and turn them from time to time so which they cook through proportionately - the skin will be blistered and charred. A medium tomato will take about 20 min. Blend the tomato, skin, core, and seeds to a fairly smooth sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin is charred: which adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce.
- Heat the oil, add in the blended tomatoes and salt, and cook over a medium flame for about 8 min till it has thickened and is well seasoned.
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 53g | |
| Calories 249 | |
| Calories from Fat 239 | 96% |
| Total Fat 27.02g | 34% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 582mg | 24% |
| Potassium 36mg | 1% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 0.27g | 0% |
