Ingredients
1 lb serrano chiles
1 T vegetable oil
1 (14 oz) can of peeled tomatoes
1 onion, chopped
1 bunch cilantro, chiffonade
1/2 t salt
1 clove garlic, minced
Preparation
In a medium sauce pan saute chiles in a little oil for 10 minutes. Pour tomatoes over chiles. Bring to a boil. Add salt and garlic. Remove from heat, and pour into blender. Chop to a coarce consistency and pour into a container. Add chopped onions and cilantro.
