Prep time: 5 min
Cook: 15 min
Ready in: 20 min
Ingredients
- 1 large very ripe tomato
- 3 medium-size tomatillos
- 2 small pickled tomatoes
- 3 garlic cloves
- 1 small onion
- 7 Arbol chile pods
- 1/4 cup cilantro
- 1 teaspoon salt
- 2 tablespoon vegetable oil
- 1 teaspoon red pepper flakes
Directions
1Wash your vegetables and dry them. Now we are going to char our vegetables. There are few ways you can do that. One, hold them with tongs over the flame of your gas burner stove. Two, use chef’s mini torch but be careful not to burn your veggies. Three, place them on a foil-lined baking sheet and stick them under a preheated broiler, and four, use a skillet. I’m going to go with the skillet. Do not peel garlic. Char it in its skin.
2Peel the skin off the pickled tomatoes and set them aside. When vegetables are almost done charring, add arbor chile pods. Remove vegetables from the skillet, cut them into smaller pieces, and place them in the food processor. Add salt, red pepper flakes, and vegetable oil. Serve with whatever you like.
