Ingredients

The following ingredients have 4 Servings
  • 4 chile de arbol peppers (dried (more or less as desired, see note))
  • 1/2 cup water
  • 1 pound roma tomatoes ((approximately 4 large))
  • 1/2 white onion (cut into thick rings or wedges)
  • 4 cloves garlic
  • 3/4 cup fresh cilantro (optional but recommended)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 lime (juiced)

Instruction

  • Toast the peppers in a small pot until fragrant, approximately 2 minutes. Add 1/2 cup water and bring to a boil. Remove from heat and let soak 15 minutes.
  • Meanwhile, heat a grill pan over high heat. Grill the tomatoes and onion wedges until charred in all sides, approximately 5-8 minutes.
  • Remove the top stems from the peppers by pulling on them and discard. Add the tomatoes, onion, peppers, the pepper liquid, garlic, cilantro, oregano, salt, and juice of 1/2 lime into a blender or food processor. Blend until combined to your desired smoothness. Season to taste.
  • Serve as a dip or topping with Mexican food. Can be served immediately, or chill until ready.