This sauce is a southwest staple from Mark Miller, founder of the Coyote Cafe in Santa Fe, New Mexico. Many uses – goes well with chicken, shrimp, pork or beef.
5 lbs. roma tomatoes
6 serrano chilis
2 cups white onion – fine chopped
2 tbs. garlic – fine chopped
2 tbs. peanut oil
6 poblanos – roasted, peeled and julienned
1 bunch cilantro, tied
2 tsp. salt
Blacken the tomatoes and serranos in a skillet. Chop together and set aside.
Saute the onion and garlic in oil until soft, but not carmelized. Combine all ingredients in a saucepan, reserving a few poblano strips for garnish.
Cook partially covered for 20-30 minutes on low. Add water if needed. Remove the tied cilantro. Garnish with poblano strips.
Yield: 8 cups.