Tomatoes and serrano pepper with cilantro, salt and onion, are all you need. Eat it with tacos, tostadas, quesadillas, eggs or soups.
Servings: 1 cup

Ingredients :

  • 3 roma tomatoes
  • 3 serrano peppers
  • 5-6 coriander branches washed
  • 1 half teaspoon of salt
  • 1/4 small white onion*

Step-by-step elaboration

Place the tomatoes and serrano peppers on a griddle or skillet over high heat and roast them on all sides until their skin begins to separate.
Turn off the heat and let cool for 5 minutes.
Peel the tomatoes and the peppers. Put the tomatoes, chilies, cilantro, salt and onion in the molcajete and integrate. Or put them in the blender and using the button to grind ice, integrate until the ingredients are mixed in such a way that they are in large pieces. If your blender doesn’t have a button to grind ice, use the lowest speed and intermittently grind.
* You can add the raw onion when mixing the sauce or you can grill it with the tomatoes and the chilies, if you prefer.