2 Pounds San Marzano Tomato, stem end removed
2 or 3 small Onions, peeled and cut in half
2 Jalapenos, stems removed
4 or 6 cloves Garlic, peeled
2 Tablespoon blended oil
2 teaspoons Salt
Preheat a large cast iron skillet over medium-high heat and pour in oil. Place tomatoes, onion and pepper in skillet and cook for 8-10 minutes, turning the vegetables occasionally so that all sides get some char. When all the tomatoes have wilted and have some color, add the garlic and cook for a further 2 or 3 minutes. Remove from heat and allow to cool for a few minutes before proceeding. Transfer into a blender, add salt and purée until smooth. Serve hot or cold. Pair with grilled meats such as Emu (as pictured) or beef cuts such as Flank or Flat-iron steak. Also great as a sauce for Black Bean Burritos.