Ingredients :
2 Plum or Roma tomotoe
2 Serrano Chilies
3 clove(s) garlic
1 teaspoon(s) white vinegar
salt to taste
Directions :
Roast the tomatoes, garlic and chilies on a dry Comal or dry sauté pan on medium high heat until charred, turning occasionally. Don’t worry about the skins burning as this is actually part of the recipe and the charred skin will enhance…
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