Mexican

This is an excellent sauce over pasta, rice, potatoes, tofu, or eggs. The key to its earthy color and taste is roasting the tomatoes, chili, onion, and garlic before blending them. In Mexico the vegetables are roasted on a flat skillet over an open fire until charred.

INGREDIENTS

2 medium whole tomatoes
1 small, whole, green or red serrano or other chili
1/2 medium onion, with skin
2 cloves garlic, with skin
1 tablespoon vegetable oil
1/4 teaspoon sea salt

METHOD

Roast tomatoes, chili, onion, and garlic cloves in a dry medium skillet over medium-high heat or under the broiler, turning occasionally, until tomatoes become soft and vegetables char.
Remove skins from onion and garlic.
Put vegetables in an electric blender or food processor and blend until smooth.

MIND REFRESHER

Stand straight, relax and breathe normally. Appreciate whatever is happening.

Heat oil in skillet over medium-low heat; add vegetable blend and cook, uncovered, stirring, 10 minutes or until sauce begins to darken.

Makes 1 cup (250 ml)

SUGGESTIONS

Tomato Soup: Use the sauce as a base; add carrot, corn, zucchini, and vegetable broth; simmer 20 minutes. Serve garnished with corn tortilla strips.

Sauce Over Tofu: Fry a tofu cutlet, add sauce, and garnish with shredded cabbage, cilantro, and feta.