| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 4 beefsteak tomatoes, halved
- 1 small Spanish onion, halved
- 4 tomatillos, husked and rinsed
- 1 jalapeno pepper, stemmed
- 1 dried chile de arbol, stemmed
- 1 canned chipotle chile in adobo sauce
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh cilantro
- Kosher salt
Instructions
- Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly.
- Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
- Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 23 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |
Reviews
This is pretty tasty, and very easy! Next time I will remove the seeds from at least half of the tomatoes so it’s thicker. I also doubled the cilantro and garlic after tasting it.