Heat cast iron skillet over medium-low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

From: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken. TV FOOD NETWORK - (Show # TH-6343 broadcast 01-30-1997)
Posted By: Steve, snearman@erols.com, Via: Chile Head Mailing List
Post Date: Wed, 2 Dec 1998