Serve with tacos or burritos, spoon some over roast chicken, or add some to your morning omelet to wake up your taste buds.

SERVINGS

Makes 4 cups

INGREDIENTS

10 fresh serrano chiles, stemmed

5 cups chopped ripe tomatoes

1/2 cup chopped white onion

1 cup chopped cilantro leaves (from 1 bunch)

4 cloves garlic, chopped

2 teaspoons fresh oregano leaves, chopped

1 teaspoon salt

PREPARATION

1.    Preheat the oven to 350°F. Roast the chiles until tender, about 5 to 7 minutes or until a fork easily penetrates a chile.

2.    Transfer them to a blender with 1 cup of tomatoes and blend to a chunky texture. Add the remaining ingredients and blend to a coarse consistency.