Dry Roasting Tomatoes, Onions, Garlic, and Fresh ChilesDry Roasting Tomatoes, Onions, Garlic, and Fresh Chiles

Dry roasting tomatoes, onions, garlic, and small fresh chiles, such as jalapeños and serranos, brings out their sweetness, softens harsh raw flavors, and adds depth to enchilada sauces.

Directions:

  It is not necessary to peel fruits and vegetables before roasting. Roma tomatoes, cloves garlic, and chiles are left whole. Onions are simply cut in half or quartered.

  Place an unoiled comal, iron griddle, or heavy skillet over medium-high heat.

  When hot, place the fruits and vegetables to be roasted on the comal.

  As they begin to brown and blacken in spots, turn and continue cooking until they are slightly softened and evenly colored.

  The garlic will be ready first—when it has a few brown spots and has begun to soften, remove and set aside. Serranos, tomatoes, and onions are ready when they blister and blacken in spots and become slightly soft.

  When cool, garlic should be peeled. Remove the root and stem end of the onion and any papery outer layers of skin. Tomatoes are sometimes peeled, sometimes not, depending on whether the smoky flavor of the skins is desired in the sauce. It is not necessary to peel or deseed small chiles after roasting. Simply remove the stem.