20 Thai chiles – 1 guajillo, 1 passilla, 2 large garlic cloves, 1 beefsteak tomato, 3/4 tablespoon of chicken bouillon 1/2 cup vegetable oil, 1/4 cup water, black pepper to taste.
Fry tomato in oil until soft, add while garlic for one minute until starting to get some color, then throw in the chilies seeds removed and torn. Remove from heat and allow to cool. Blend all together while adding water until you’re happy with the consistency.
3 Comments
20 Thai chiles – 1 guajillo, 1 passilla, 2
large garlic cloves, 1 beefsteak tomato,
3/4 tablespoon of chicken bouillon
1/2 cup vegetable oil, 1/4 cup water,
black pepper to taste.
Fry tomato in oil until soft, add while garlic for one minute until starting to get some color, then throw in the chilies seeds removed and torn. Remove from heat and allow to cool.
Blend all together while adding water until you’re happy with the consistency.
😍
That looks great.