CHILE DE ARBOL
Recipe and photo courtesy of Ivan Guillen of Ranchlands.
10 Roma tomato, chopped
2 Spanish onion, chopped
15 garlic clove
10 dried chile de Arbol
3+ Tbsp. oil (75% canola, 25% extra virgin olive)
Salt to taste
Build wood fire proportionate to your cast-iron pan. Burn down until bed of coals is bright red and at least 1.5 inches deep. Spread a portion of coals into a thinner section off to side. Place cast iron directly on main coal bed until smoking hot. Add oil to cast iron. Add tomatoes, onion, and whole garlic, cooking until evenly charred. Add whole chiles to pan, frying for two minutes. Cover all with water, bring to a boil, and move pan off to side coals. Simmer for 20 minutes. Salt to taste. Cool. Blend until silky. Serve.
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