Ingredients:
1 jalapeño pepper
1 serrano pepper
1 to 2 habanero peppers
1 dried guajillo pepper
1 dried ancho pepper
2 to 3 dried japones peppers
2 cloves garlic
1 small onion, chopped
2 cups peeled and seeded tomatoes
2 cups fire-roasted tomatoes
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 bunch cilantro, chopped
Procedures:
Heat the oven to 350 degrees F. Roast all of the peppers, garlic and onion to char with a bit of extra-virgin olive oil on a sheet pan.
Purée, and then blend with the tomatoes, salt, pepper and cilantro. Taste and adjust the seasonings and flavoring as desired.
Serves: 8 person
Source: LA Times
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