2 tbsp. canola oil

4 cloves garlic

14 white onion, chopped

55 dried chile de arbol, stems removed

1 tomato, roughly chopped

Kosher salt, to taste


Heat oil in a 12” skillet over medium-high; cook garlic until brown, 3 minutes. Add onion and cook 3 minutes more. Add chiles and cook 1-2 minutes. Add tomatoes and 14 cup water; cook until tomatoes begin to break down, 8-10 minutes. Place in a blender with salt and 10 tbsp. water; purée until smooth.


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