Ingredients
- 2 garlic cloves
- 4-5 tomatoes (medium sized, not too big, Roma are best but any garden tomato would do)
- 1 habanero or Serrano Chile, stemmed (best if the habanero is green vs. orange, but you can only control that if you have it in your garden yourself)
- 1 teaspoon of salt
Preparation
- Peel the garlic, and put it in a small pan with the tomatoes, Chile, salt and just enough water to cover
- Boil the water, then lower to a simmer and cook the tomatoes until soft, they’ll start to peel a little and that’s OK.
- With a slotted spoon, remove the ingredients from the water and put it in a blender - blend for about a minute or until smooth
- Eat! It’s good hot, good room temperature, good cold
