Enchiladas in Red Tomato Sauce
- For the sauce:
- 1 pound ripe tomatoes
- 1 garlic clove, skin on
- 1 1/4"-thick slice white onion (about 1 ounce)
- 1 jalape
InstructionsPlace the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes' skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Pur