Salsa Toreada

• 6 whole Plum Tomatoes
• 10 whole Serrano Chiles
• 2 cloves Garlic
• 2 cups Water
• 1 Tablespoon Salt

1. Place tomatoes, chiles, and garlic cloves on a skillet.
2. Let cook for 10 minutes, rotating every 2 or so minutes.
3. Let the tomatoes and chiles get nice and soft ... and black!
4. The chiles will cook faster than the tomatoes, so after about 10 minutes, remove the chiles from the skillet (and remove the stems).
5. Continue to cook the tomatoes for another 5 minutes.
6. Place tomatoes, chiles, and garlic into a blender.
7. Add water and salt.
8. DO NOT BLEND.
9. On the blender, hit the pulse button 5 to 8 times.
10. Things should blend well, but should not be pureed.
11. Let cool and serve.

tomatoes, serrano chiles, garlic, water, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salsa-toreada/ (may not work)