- 2 cups water
- 4 morita chiles
- 2oz white onion, chopped
- 1 garlic clove
- 1 tablespoon cilantro leaves, finely chopped
- 1 ½ teaspoon salt
- 2 tomatillos (½ oz)
- 1 pound roasted ripe tomatoes
Heat the water over a medium heat. When it comes to the boil, add the chiles. Cook for 10 minutes or until soft. Remove from the heat, drain and set aside.
In a molcajete or blender, grind the onion, garlic and coriander into a paste.
Add the tomatoes and the tomatillos and grind until the mixture is coarsely puréed. Season to taste with salt.