Directions
- 1Quarter four roma tomatoes and one large yellow onion.
- 2Add tomatoes and onions to a baking sheet, drizzle with oil and salt. Broil until nicely charred.
- 3In a cast iron pan on low heat, add oil, four cloves of garlic, two guajillo chilies and half a cup of chili de arbol.
- 4Toast until fragrant, remove stems and add to blender.
- 5Add half a cup of water and one-third cup of apple cider vinegar to the blender.
- 6Let peppers soften in the liquid for 5-10 minutes. Blend on high for 20 seconds.
- 7Reduce speed to low and slowly add one cup of oil.
- 8Once fully incorporated, add the roasted tomatoes and onions. Blend on high.
Ingredients
- 4 roma tomatoes
- 1 large yellow onion
- 1 cup oil
- 0 salt
- 4 garlic cloves
- 2 guajillo chillies
- 0.5 cup chilli de arbol
- 0.5 cup water
- 0.33 cup apple cider vinegar
Equipment
knifebaking sheetcast iron panblender
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