1. Wash and dry vegetables. Drizzle with olive oil. Put in an oven preheated to 200 ° С. Bake for 15 minutes until the vegetables are lightly browned.

2. Cool the vegetables. Peel the tomatoes. Grind vegetables in a vegetable cutter to a rough consistency to feel their slices.

3. Add tomato spice Ancho Chile, juice of one lemon, salt, freshly ground black pepper to taste, a tablespoon of olive oil in the tomato mixture. Stir everything well.

4. Cut green cilantro. Add to sauce. Put in the cold for 1 hour.

Serve with meat, fish, chips.