Joe Romero's green chile sauce

Time 45 minutes
Yields Makes 2 cups
Joe Romero’s green chile sauce

Roast the chiles and tomatoes on a rack under the broiler or over a gas flame until the skins are black and blistered, about 7 minutes for the chiles and 4 to 5 minutes for the tomatoes. Peel the charred skins by rubbing them off with a kitchen towel. Remove the seeds from the chiles, then chop the chiles and the tomatoes. In a bowl, mix the chopped chiles and tomatoes with the onion, oil, salt and sugar. Mash all the ingredients together with a wooden spoon, then serve.

Pick chiles that are smooth, rather than deeply wrinkled.

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