Marcus Nilsson
Hands-On Time
10 Mins
Total Time
50 Mins
Makes 3 cups

How to Make It

Step 1

Heat a large skillet (preferably cast-iron) over medium heat. Cook the chilies, turning once, until they darken slightly and begin to puff, 1 to 2 minutes. Let cool slightly. Stem, seed, and tear into large pieces.

Step 2

Combine the chilies, tomatoes, onion, garlic, vinegar, 1 cup water, and ½ teaspoon each salt and pepper in a large saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until the chilies are completely softened, 20 to 25 minutes. Uncover and cook until the liquid has thickened, 10 to 15 minutes.

Step 3

Puree in a blender until smooth.

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