Homemade Tomato Sauce with Fresh Tomatoes, Garlic, and Red Chili Peppers
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 2 cups
Ingredients
5 medium tomatoes -1lb / 450g
2 red chile peppers (plus more for more spiciness)
4-5 garlic cloves
½ tsp kosher salt (plus more to taste)
Instructions
Prepare your tomatoes and peppers by washing them, removing stems, and removing seeds and membrane from the peppers. Cut tomatoes into quarters. Peel the garlic.
Run tomatoes, garlic and one chili pepper through a meat grinder fitted with a 3/16 inch (4.5mm) plate. Taste for spiciness. Add the second chili pepper or more as needed.
Add ½ tsp kosher salt, mix well and taste. Add more salt if needed.
If the sauce is too liquid, place the sauce in a fine mesh strainer over a large bowl and let it drain for about 10-15 seconds. You can add some juice back if needed.
Place the sauce into a container with a lid and refrigerate for up to 2 weeks.
From ifoodblogger.com