Ingredients:

  • 4 large Roma tomatoes (approx. 1 lb / 450g), halved lengthwise
  • 1/2 white onion (approx. 4 oz / 115g), cut into thick wedges
  • 4 cloves (16g) garlic, peeled
  • 3 dried Chiles de Árbol (approx. 3g), stems removed
  • 1 dried Ancho chile (approx. 8g), stemmed and seeded
  • 1 tsp (6g) sea salt
  • 1 tbsp (15ml) neutral oil
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Preheat your broiler or heat a cast iron skillet over medium-high heat. Place the halved tomatoes cut side down, onion wedges, and garlic cloves in the pan. Roast until the tomato skins are blackened and blistered and the onions have charred edges. Remove the garlic early if it browns too quickly to avoid bitterness.
  2. Using the same pan or a clean one, flash-fry the dried Arbol and Ancho chiles in the neutral oil for 30–60 seconds until fragrant and slightly changed in color, ensuring they do not turn black.
  3. Transfer the charred vegetables and toasted chiles into the blender. Add the salt and lime juice.
  4. Pulse in short bursts initially to break down the chunks, then blend on high for 30 seconds until the texture is smooth and the color is a consistent, deep mahogany.