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Sauces & Seasonings
American
About 4 cups
20 minutes
25 minutes
1½ pounds organic tomatoes
1½ tablespoons vegetable oil
1 small white onion, thinly sliced
1 Habanero pepper, halved
Salt to taste
Roast tomatoes under broiler until blackened. Cool then peel, collecting all the juices with the tomatoes.
Coarsely puree tomatoes and juices.
In medium saucepan heat oil, add onion and fry until deep golden, about 8 minutes.
Add the tomatoes and pepper halves and simmer 15 minutes, stirring often until reduced but not dry.
Taste and season with salt. Use sauce with tamales, fish dishes or to add spice to any Latin dish.
Covered and refrigerated, the sauce will keep for several days. It also freezes well. Other peppers to use are jalapeno or serranos (3-5).
