This is a simple, fresh sauce to top Chiles Relleños. I created it on a whim and my guests love it. You can vary the amount of heat in this recipe by the size of the jalapeño. The secret is fresh garlic.
Makes 3 cups
4 medium tomatoes, cut into wedges
½ medium (4-inch) jalapeño
2 garlic cloves, minced
1 teaspoon salt
In a small saucepan over high heat, combine the tomatoes, jalapeño, and 2 cups water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Set aside off the heat to cool for 10 minutes.
In the saucepan, mash the cooked mixture using a potato masher. Add the garlic and salt. Stir to blend.
Return the saucepan to low heat and simmer for about 2 minutes, stirring a few times.
Adjust the salt to taste.
Serve with Chiles Relleños.