INGREDIENTS

  • 3 canned tomatoes , from a 14 . 5-oz can of redpack whole peeled tomatoes with juice (drained)
  • 4 garlic cloves , roasted
  • 1/2 medium onion , roasted
  • 1 teaspoon salt
  • 3dried pasilla peppers
  • 4chiles de arbol
  • 1/2 cup water
  • 1 dash cumin
  • 1 dash fresh black pepper
  • 1/2 lime, juice of

DIRECTIONS

  1. Rinse peppers under cold water. In skillet (medium heat) heat chiles, turning occasionally. You will start smelling their roasted aroma. Be careful not to burn them. It will take approximately 3 minutes.
  2. Put chiles into a bowl; cover with hot water and let sit for 5 minutes. Drain chiles thoroughly. Remove most seeds, leaving in a few (approximately 15). Put chiles in blender and blend with remaining ingredients.
  3. Serve with totopos (chips). Also works great with pork, beef tenderloin and lamb.