Ingredients:

  • 4 medium (approx. 1.5 lbs / 680g) Roma tomatoes, halved
  • ½ medium (approx. 4 oz / 115g) white onion, sliced into wedges
  • 3 cloves (approx. 15g) garlic, peeled
  • 4 (approx. 5g) dried Chiles de Árbol, stems removed
  • 2 (approx. 15g) dried Ancho chiles, seeded and torn in half
  • 1 tbsp (15ml) neutral oil
  • 1 tsp (6g) sea salt
  • ¼ cup (60ml) filtered water
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Place the halved tomatoes, onion wedges, and garlic cloves on a hot cast iron skillet over medium-high heat. Leave undisturbed until skins are blackened and blistered. Remove garlic first, followed by onions and tomatoes.
  2. Wipe the skillet clean and add neutral oil over medium heat. Add the dried Arbol and Ancho chiles, stirring constantly for 30-60 seconds until fragrant and slightly darkened. Remove immediately from heat.
  3. Transfer the charred vegetables and toasted chiles into a blender. Add salt and lime juice. Pulse on low, then increase to high until a smooth, mahogany-colored emulsion forms.
  4. If the consistency is too thick, add filtered water one tablespoon at a time until the desired velvety consistency is achieved.