- 2 tablespoon sunflower oil
- 8 roasted árbol chiles (dried and red), stemmed. Finely chopped.
- 2 oz white onion, finely chopped
- 1 pound ripe tomatoes, chopped
- 1 teaspoon salt
- 1/4 cup water
In a saucepan preheat the oil over a medium heat and then fry the chiles, onion and tomatoes. Add water and cook for 10 minutes or until they lose their raw taste.
Grind the ingredients until the mixture is smooth.
Season to taste with salt.
Serve in a sauce boat at room temperature.