Roasted vegetables in the colors of the Mexican flag combine for a sauce that complements grilled chicken or fish. If you have a molcajete, use it to mash the sauce, then serve it right from the stone bowl.
Cooking Light MARCH 2003
Cut onion half into quarters.
Heat a skillet over medium-high heat. Add onion, chiles, tomatoes, and garlic; cook 5 minutes or until blackened, turning frequently. Cool.
Trim root from onion wedges; discard root. Core tomatoes. Finely mince onion, chiles, and tomatoes together until mixture is almost pastelike. Sprinkle with salt; stir well.
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