– Put vegetables on a sheet pan in a 500º F oven or on the grill over medium heat.
– Cook until charred and blistered; about 30 minutes in the oven, less on the grill.
– After cooking, core, but don’t peel the tomatoes.
– Peel, stem and seed the peppers.
– Remove the skins from the onion and garlic.
– Puree the onion and garlic, but not too smooth.
– Add tomatoes and peppers and pulse until you achieve the desired texture.
– Pour into a bowl; add cilantro, salt and pepper.
Serve warm or chilled.
Shop Ingredients
Directions
– Put vegetables on a sheet pan in a 500º F oven or on the grill over medium heat.
– Cook until charred and blistered; about 30 minutes in the oven, less on the grill.
– After cooking, core, but don’t peel the tomatoes.
– Peel, stem and seed the peppers.
– Remove the skins from the onion and garlic.
– Puree the onion and garlic, but not too smooth.
– Add tomatoes and peppers and pulse until you achieve the desired texture.
– Pour into a bowl; add cilantro, salt and pepper.
Serve warm or chilled.
