4 Roma tomatoes
2 inch piece of ginger, peeled and coarsely chopped
3 garlic cloves
1 jalapeno pepper, coarsely chopped, seeds removed
1 teaspoon salt
½ cup coarsely chopped cilantro
INSTRUCTIONS (for fresh pears):
1. Preheat broiler. Line a rimmed baking sheet or pan with aluminum foil and place the tomatoes on the foil. Broil until the tomato skin starts to blister, 3–4 minutes. Rotate the tomatoes and broil for another 3 to 4 minutes or until most of the skins have blistered. (Alternatively, you could char the tomatoes on a grill.)
2. Coarsely chop the tomatoes.
3. In a mortar with a pestle, mash the ginger, garlic, and chile together into a coarse paste. Add the salt and cilantro and mash some more.
4. Add the tomatoes and continue to mash until a chunky salsa forms.
5. Taste, adding more salt if needed (the sauce should taste assertive enough to bring flavor to the hominy and beans).
6. To serve, ladle the soup into bowls and serve the sauce alongside. Heap a generous spoonful or two of sauce on top of each bowl of soup, and continue to add sauce as you eat.
Recipe from Burma Superstar, by Desmond Tan and Kate Leahy