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Ninfa's Red Hot Sauce

5 lbs. fresh, ripe, whole tomatoes, cored (do not peel)
1/2 large yellow onion, chopped
1 head garlic (about 6 cloves)
4 fresh jalapenos
2 oz (by weight) fresh cilantro, chopped

Preheat oven to 400 degrees. Place cored whole tomatoes and whole
jalapenos in a shallow pan (a cookie sheet with sides), in a single
layer, and roast for 30 minutes until tomatoes and jalapenos are
charred (they will be black, but that is what takes away the acidity
and gives the roasted flavor; you don't have to turn them).

While tomatoes and jalapenos are roasting, saute the onion in hot
oil (vegetable or olive oil) until transparent and let cool.

After tomatoes and jalapenos are roasted, place all ingredients in
a blender (leaving tomatoes and jalapenos whole) and blend for
about 15 seconds, taking care not to overblend or the mixture will
be too watery (you may have to do this in several batches). You
can also vary the amount of jalapenos or garlic to your taste.


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9 of 15 people found the following review helpful:
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Pretty Close, June 1, 2004 - 05:18 PM
Reviewer: Anonymous from Boston, MA USA
I liked this recipe a lot. Reminded me of fond memories of Ninfa's red sauce back in Texas. I scaled this recipe down to using 2 large tomatoes (approximately 1 pound total) and it made plenty for 4. I had to roast the tomatoes longer than 30 minutes to get them charred, even still, the tomatoes probably could have roasted longer. I also added a little extra garlic and it seemed to work.

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