Ladies and Gentlemen boys and girls as the football season begins it's time to pull out those recipe books and share your favorites with your brothers and sisters. I'll start with one of my favorites from... Roasted-Tomato Serrano Sauce Salsa de Jitomate Makes about 3 cups Recipe from Season 6 of Mexico - One Plate at a Time Ingredients One 28-ounce can fire-roasted diced tomatoes in juice 1 ½ tablespoons vegetable or olive oil 2 garlic cloves, peeled and finely chopped 2 fresh serrano chiles, finely chopped About 1 cup chicken broth Salt Directions Pour the tomatoes and their juice into to a blender and pulse to a very coarse puree. Heat the oil in a medium (3-quart) saucepan over medium. Add the garlic and chile and cook, stirring until the garlic softens and begins to brown, about 1 minute. Add the tomatoes to the saucepan, and cook, stirring nearly constantly, until the mixture has reduced to the consistency of tomato paste, about 7 minutes. Add the broth and simmer over medium-low until the sauce is the consistency of cream soup, 20 to 30 minutes. Taste and season with salt, usually a generous ½ teaspoon. --------------- P.S. sorry, but I lost my pea salad recipe during the Hurricane do to flooding, so you'll have to PM CBZ40.