4.9 – 17 reviews • Tomato
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Prep: |
1 hr |
| Cook: |
30 min |
| Yield: |
2 1/2 cups |
Ingredients
- 4 dried arbol chiles, stemmed
- 1 pound plum tomatoes, halved
- 1/2 white onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano (preferably Mexican)
- Juice of 1/2 lime
- Pinch of sugar
- Kosher salt
- Fresh cilantro, for garnish
Instructions
- Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
- Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
99 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
5 g |
| Sugar |
13 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
862 mg |
