3 medium tomatoes (about 1 pound), broiled
1/4 onion, roughly chopped
1 small clove garlic, peeled and roughly chopped
2 tablespoons peanut or safflower oil
1/4 teaspoon salt, or to taste
Recipe excerpted from The Cuisines of Mexico by Diana Kennedy: Harper and Row, Publishers, Inc., 1972
Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).