{ Mexican Molcajete Sauce }

Roasted vegetables in the colors of the Mexican flag combine for a sauce that complements grilled chicken or fish. If you have a molcajete, use it to mash the sauce, then serve it right from the stone bowl.

1/2 small onion, peeled
3 serrano chiles
2 plum tomatoes
1 garlic clove, peeled
1/4 teaspoon kosher salt

1. Cut onion half into quarters.

2. Heat a skillet over medium-high heat. Add onion, chiles, tomatoes, and garlic; cook 5 minutes or until blackened, turning frequently. Cool.

3. Trim root from onion wedges; discard root. Core tomatoes. Finely mince onion, chiles, and tomatoes together until mixture is almost pastelike. Sprinkle with salt; stir well.

Yield: 4 servings (Serving size: 1/4 cup)

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