Gypsy Jan - 4-14-2013 at 04:22 PM
This makes enough to fill a small (8-ounce) squeeze bottle, with a bit left over.
Ingredients:
2 medium tomatoes (approx. 8 ounces)
4 garlic cloves (skin on)
Small handful (approx. 1/4 ounce) dried chile de arbol
1 tablespoon red wine vinegar
2 P-nches Mexican oregano
1 teaspoon kosher salt
Use your fingers to break off the chile stems and break larger chiles into smaller pieces. Get out as many chile seeds as you can.
In a small frying pan over medium high heat, toast the chiles while constantly stirring them around until they darken but do not burn (about
5 minutes). If your stove has an exhaust fan, you may want to use it.
Place the toasted chiles in a large bowl, discarding any seeds that fell out during the cooking process. Microwave a cup of water for 2 minutes and
pour it over the chiles. Place a small plate on top of the chiles to keep them submerged. Soak for about twenty minutes.
Score both the tops and bottoms of the tomatoes with an "X" to allow the skin to peel away easily.
Put the tomatoes and garlic on a sheet pan and put them in the oven on broil until the garlic softens and the tomato skin begins to blister (5-10
minutes). You may need to take the garlic out before the tomatoes.
After cooling for a few minutes until you can safely handle them, peel the skin off of both the tomatoes and garlic. Remove any hard center bits from
the tomatoes.
Put the chiles and the garlic in a blender, along with about 1/4 cup of the chile soaking liquid and blend until it forms a smooth paste.
Add the tomato and vinegar and blend until everything is well mixed.
You may need to add more soaking liquid to reach the consistency you want. The amount of water will very greatly depending on how juicy your tomatoes
are.
Add oregano and salt to taste, giving a quick blend to mix.
Cypress - 4-15-2013 at 05:26 AM
Thanks.
DianaT - 4-15-2013 at 04:37 PM
Sounds great --- we will try it!