- 3 medium tomatoes
- 5 serrano chiles
- 1 teaspoon olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Preheat oven to 400º F.
Arrange the tomatoes on a baking sheet. Wash the chiles and dry them with a towel. Using your hands, rub them with oil to coat. Arrange the chiles on the baking sheet with the tomatoes and roast for 45 minutes to 1 hour, or until the chiles begin to brown and the tomatoes grow droopy.
Remove the chiles and tomatoes from the oven. When they’re cool enough to handle, remove the cores from the tomatoes and the stems from the chiles.
Combine all the ingredients in a food processor or blender, processing until smooth.