Serves 1
Directions
- 1Char tomatoes and jalapeño chilis in a pan over medium heat.
- 2Remove chilis and tomatoes once charred and set aside.
- 3In the same pan, heat a dash of oil and briefly sauté onion, garlic, and dried tree chilis until lightly toasted.
- 4Add charred tomatoes, jalapeños, toasted garlic, onion, and dried chilis to a blender. Season with salt, a pinch of oregano, and a small splash of water. Blend until smooth.
- 5Heat 3 tablespoons of oil or lard in a saucepan and pour in the blended salsa.
- 6Season with freshly ground black pepper and bring to a boil.
- 7Simmer the salsa for 2-3 minutes, then add more salt if needed.
- 8Stir in fresh chopped cilantro and remove from heat.
Ingredients
- 6 whole tomato
- 2 whole jalapeño chili
- 1 piece onion
- 2 clove garlic
- 1 dash vegetable oil
- 6-8 whole dried tree chili
- salt
- 1 pinch oregano
- 1 dash water
- 3 tbsp cooking oil
- black pepper
- 1 handful cilantro, freshly chopped
Equipment
skillettongsblendersaucepanladle
Tips
- Add a little bit of paprika to the blender if your tomatoes aren't very red, for a more vibrant color.
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