– 1lb (4) Roma tomatoes – 10gr (15) Arbol – 10gr (2) Guajillo – 10g (3) Cloves garlic – 1tsp salt – 1 lg tsp knorr – 1/2 cup chili water
Heat up a pan with just a little oil, soften the peppers and garlic (with skin). When softened, removed garlic and let cool. Transfer peppers to a sauce pan with a cup of water (enough to cover peppers). Bring to a boil and, turn off and let sit for 20min.
While peppers are pulled from first pan, add tomatoes or tomatillo’s. Char all around until well softened. Transfer to blender. Add peppers and skinned garlic, salt, knorr and 1/2 cup of the chili water to blender and blend until smooth.
3 Comments
– 1lb (4) Roma tomatoes
– 10gr (15) Arbol
– 10gr (2) Guajillo
– 10g (3) Cloves garlic
– 1tsp salt
– 1 lg tsp knorr
– 1/2 cup chili water
Heat up a pan with just a little oil, soften the peppers and garlic (with skin). When softened, removed garlic and let cool. Transfer peppers to a sauce pan with a cup of water (enough to cover peppers). Bring to a boil and, turn off and let sit for 20min.
While peppers are pulled from first pan, add tomatoes or tomatillo’s. Char all around until well softened. Transfer to blender. Add peppers and skinned garlic, salt, knorr and 1/2 cup of the chili water to blender and blend until smooth.
Looks great!
Ragu?