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Ingredients
12 chile arbol peppers (Dried) stemmed and seeded
1 teaspoon vegetable oil
1 cup fresh tomatoes, quartered
1/2 cup tomatillos, canned and drained or fresh
1/4 cup diced white onion
2 whole peeled garlic cloves
1/2 cup water
Salt and pepper to taste
Directions
Heat oil in a pan over medium heat. Toast the chilies and garlic in
the oil until the chili turns a dark chocolate color; about 30
seconds. Cool. In a separate sauce pan cook tomatillos and tomatoes
and onion in the water for five minutes. Remove from heat and cool.
Do not cook tomatillos if they are canned. Add to mixture in the
cooling stage. Place the cooled ingredients in a blender and blend
for 5 seconds or until smooth. Chill one hour before serving. Makes
about 2 cups. |
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