- 3 oz roasted jalapeños chiles, stemmed and finely chopped
- 1 ¼ tsp salt
- 1 tablespoon cilantro leaves, finely chopped
- 1 pound roasted ripe tomatoes
Grind the chiles, salt and coriander into a fine paste. Add the tomatoes and grind again until the mixture is coarsely puréed.Season to taste with salt then set aside.
Serve in a sauce boat at room temperature.