Ingredients
Units
Scale
- 3 cups grape tomatoes
- 20 small Serrano
- 6 - 7 large cloves of garlic
- 1/2 large red onion - sliced
- 2 oz. anchovies - in olive oil
- 2 tbs. capers plus a tbs. of caper juice
- 2 tbs. lemon juice
- 1/2 cup of grated Romano cheese
- 2 cups of loosely packed cilantro
- 3 -4 tbs. olive oil
- 1 1/2 tsp. sea salt
Instructions
- Heat a large cast iron frying pan and place the tomatoes in a dry pan. Sprinkle with sea salt and allow to char. Remove from pan and let cool.
- Place the 20-small Serrano in the dry cast iron frying pan and sprinkle with sea salt and allow the peppers to achieve a nice char. Remove from pan and set aside to cool, then remove the stems. I did not remove the seeds for the extra heat, this is purely according to how much heat you like.
- Place the sliced onion in the dry cast iron frying pan and let the onion grill to a nice golden color. Remove from pan and set aside to cool.
- Place the garlic cloves in the dry cast iron pan and let the garlic get a bit of a char. Remove from pan and let the garlic cool.
- Place all of the ingredients, along with the olive oil, cilantro, capers and caper juice, lemon juice, anchovies with olive oil, Romano cheese and salt in a food processor, if your processor is not bit enough you may do this in two batches, and process to a nice consistency. Taste for salt, you may desire a bit more.
- Serve with your favorite flat breads or crackers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6-8
