Charred everything up on the stove. Let it cool a bit. Blended the rehydrated peppers (Arbol, Guajillo and Ancho) with the garlic to a mince. Then added Onions and Serrano and minced. followed by tomatoes and jalapenos.
Charred everything up on the stove. Let it cool a bit. Blended the rehydrated peppers (Arbol, Guajillo and Ancho) with the garlic to a mince. Then added Onions and Serrano and minced. followed by tomatoes and jalapenos.
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Charred everything up on the stove. Let it cool a bit. Blended the rehydrated peppers (Arbol, Guajillo and Ancho) with the garlic to a mince. Then added Onions and Serrano and minced. followed by tomatoes and jalapenos.
– 3 lbs Roma (15)
– 1 lb Jalapeno (9 deseeded)
– .75 oz Serrano (4)
– 3/4 Onion
– 1 Head Garlic
– 6 Arbol
– 3 Guajillo
– 1 Ancho
Lightly charred/roasted the bottom 3 peppers, then into a pan of water. brought to a boil, covered and turned off for 20min.
Roasted the Garlic with skin on until it started getting fragrant, pulled and set aside.
Roasted everything else until they started getting softer with a little char.