page updated on August 03, 2017
|4 cloves||fresh garlic|
|3||medium red or green Anaheim chili peppers|
|1/2||medium red or white onion|
|a taste of||sea salt|
Core and halve tomatoes. Chop onion. Remove seeds and tops of peppers.
Add first four ingredients to a dry skillet over medium heat. Stir frequently for eight to ten minutes until onion and tomatoes have browned. Drain as much excess liquid as possible. (When coring the tomatoes, you may scoop out the seeds and liquid around the membrane to reduce the moisture content.)
Transfer all ingredients to your blender. Blend to desired consistency (15-20 seconds in our Vitamix blender).
Pour into serving dish. Add salt and lime juice to taste.
Notes: We've found that red onions have more flavor than white, so if you use a red onion (recommended), start with less and add more to taste. You can also add chopped cilantro at the end, if that's to your liking.
Makes 10 Servings.