- 1 28oz can of whole tomatoes
- 1 clove of garlic
- 6 serrano peppers
- 2 Pasilla Green chiles (roasted, peeled & shredded)
- 1 teaspoon salt
- 1 cup tomato juice
- 2 tbsp cooking oil
- ½ cup water
In a sauce pan, heat oil.
Blend the garlic clove and serrano peppers in the water and pour into hot oil.
In the same blender cup, add the whole cooked tomatoes and blend lightly to leave a chunky consistency and add to sauce pan.
Bring to boil and add tomato juice, salt and chile strips and bring to boil for about 10 minutes.
This sauce can be used over different meats and can also be used as a base for cooking with seafood.
If you want to buy the chile strips already prepared, they are under the Ortega brand in the Mexican food aisle in your grocery store.
If you want to roast your peppers, follow these instructions:
Over a medium flame, place peppers on stove top directly over flame.
Let the skin blister and get blackened, turning the peppers over to get an even burn all around.
Wrap them in a terrycloth towel and place in microwave for 2 – 3 minutes.
Let them cool inside towel for about a minute.
Open towel and peel off skins and shred peppers into strips by hand into a cup.
Don’t forget to devein the peppers as you shred.
The fewer the seeds, the milder the sauce you use them in.