Mexican Tomato Sauce

Based on recipes in The Cuisines of Mexico by Diana Kennedy

4 Italian tomatoes
1 or 2 Serano peppers
1/4 onion, cut into chunks
1 teaspoon lime juice
1 tablespoons V8
1 heaped teaspoon fresh coriander

Put 4 Italian tomatoes and 1 or 2 Serano peppers in a pan and broil them until the tomatoes start to char; allow them to cool. Put them in a blender with the onion, lime juice, V8, and coriander and chop the mixture. (Don't make it too smooth.)

Good with stuffed peppers or meatloaf.


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