Warm, spicy tomato sauce

Name: warm, spicy tomato sauce
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 750 g ripe (roma) tomatoes; 10 dried chili peppers; 1 onion; 2 great cloves of garlic; 1 bag fresh coriander 15 g; 1 mespoint ground cumin; 1 mespoint ground pimento; 1 teaspoon oregano; salt

A nice mexican recipe. The vegetarian side dish contains the following ingredients: ripe (roma) tomatoes, dried chili peppers, onion, garlic cloves, fresh coriander (15 g), ground cumin, ground pimento, oregano and salt.

Ingredients

Kitchen Stuff

baking dish approx. 30 x 40 cm
blender

Directions

Preheat the grill to the highest setting.
Wash tomatoes and place in oven dish.
Place the dish about 5 cm under the hot grill element and roast tomatoes for about 10-12 minutes, regularly turning.
Meanwhile, halibut chili peppers in length and remove seeds.
Spread the peppers in a small, dry frying pan for about 2 minutes until blackened on both sides.
Peel and chop onion and garlic.
Chop coriander.
Allow tomatoes to cool for 5 to 10 minutes, remove peel and core.
Fry tomatoes with chillies, onion, garlic, cumin, allspice, oregano, coriander and 2 1/2 dl of water and simmer for 12 to 15 minutes until chillies are tender and thickened.
Season the sauce with salt.
Fry the sauce with a hand blender or in a food processor.
Then, if necessary, rub through the sieve.
Serve warm sauce with grilled meat or fish or with tortilla chips as a dipping sauce.
Sauce is well covered for another 5 days in refrigerator..