This is Eduardo Sol's grandmother's recipe from Guadalajara.
4 ripe tomatos
5 chile serranos
2 cloves garlic
1 teaspoon rock salt
2 tablespoons water (if the tomatos are not too jucy)
Wrap the tomatoes, chile serranos, and 2 cloves of garlic in aluminum
foil. Grill or cook them for 7 minutes.
Immediately empty the contents of foil into a blender or food processor
with the rest of the ingredients.
Note on blender use: You will want to use the "pulse" function to make
a traditional dip which is chunky, giving it a nice traditional look.
If you are going to use this as a sauce blend it thoroughly to
homogenize the taste and give it a normal sauce look.
- If you want a more zesty taste add 4 dried chipotle chilies to
the aluminum foil for roasting and instead of 2 tablespoons of water
squeeze half and orange into the blender.
- Exchange the lime for a lemon, giving it a sweeter taste. Shave a
bit of lime skin into the blender to keep it from being too sweet.
- If you want to make a green sauce change the ripe red tomatoes
for unripe green ones. This creates a drastic change in flavor and is
uncommon in the US and very good. This is used more in meal preparation
rather than as a dip/salsa.