Invented recipe, with inspiration from Rancho Gordo.
- 6-10 de Arbol chillis (RG sells them), stems removed
- 4 cloves garlic, skin on
- 1 can tomatoes (I used Muir Glen fire roasted tomatoes with chipotle)
- slosh of vinegar
Toast chillis and garlic in a skillet. Remove skin from garlic then blend everything together in a food processor. Put back on the stove to simmer for a bit, then put into jars. Refrigerate. Makes about a pint.
I made mine with 10 chillis and it’s pretty hot. The sort of thing where you take a spoonful and mix it through a bowl of beans and rice to wind up with a dish I’d think of as medium-to-hot. If you wanted something dippable (though still hot) I’d go for the lower number of chillis.
