Ingredients
- 10 medium (600 grams) Roma tomatoes
- 1 small (100 grams) white onion, peeled and quartered
- 6 cloves (24 grams) garlic, peeled
- 1 (6 grams) serrano pepper, stemmed and seeded
- 4 (30 grams) chipotle peppers in adobo sauce
- 1 tablespoon (15 grams) lime juice
- 1 teaspoon (5 grams) salt
- ¼ cup (4 grams) cilantro leaves and stems
special equipment
- KitchenAid® Pure Power Blender
- Rimmed baking sheet
Method
- Preheat oven to 400°F/205°C. On a rimmed baking sheet, place whole tomatoes, onion, garlic and serrano pepper. Roast for 45 minutes or until soft and blackened in places. Immediately scoop contents of pan into blender and add chipotles and their sauce, lime juice, salt and cilantro. Pulse 5 times to combine and then turn to glide the Precision Speed Control Knob between Speeds 1 and 2 and blend for about 15 seconds or until desired texture is reached.
- PRO TIP: For more heat, add more serrano pepper or chipotle peppers in adobo sauce.
