4 tomatoes, quartered 1 large onion, chunked 5 cloves of garlic with peel on Granulated garlic 6 chipotle peppers 2 habaneros Pinch of salt Pinch of cumin Heaping of cilantro 3 tablespoons of lime juice 5 tablespoons of avocado oil 200 ml of bone stock (homemade)
Roast the chipotle for a few seconds on a skillet on medium high, then hydrate them in warm water for 20 minutes. Broil the onions, tomatoes, garlic, habaneros for 5-8 minutes (garlic and habaneros may be done broiling faster) until charred. Peel the garlic once cooled and add everything to a food processor. Blend until desired texture is achieved.
MolarBear3000
Looks great 👍 😋
MayyJuneJulyy
My mouth watered! Great job!
Mattandjunk
Fellow white guy here with a Mexican MIL. You should be proud. Ceviche next?
DuchessDeWynter
I never would have thought of broth added! Fantastic!
josemandiaz
Are those jars? Put those in a butter container where they belong.
7 Comments
Are those guajillo peppers?
4 tomatoes, quartered
1 large onion, chunked
5 cloves of garlic with peel on
Granulated garlic
6 chipotle peppers
2 habaneros
Pinch of salt
Pinch of cumin
Heaping of cilantro
3 tablespoons of lime juice
5 tablespoons of avocado oil
200 ml of bone stock (homemade)
Roast the chipotle for a few seconds on a skillet on medium high, then hydrate them in warm water for 20 minutes. Broil the onions, tomatoes, garlic, habaneros for 5-8 minutes (garlic and habaneros may be done broiling faster) until charred. Peel the garlic once cooled and add everything to a food processor. Blend until desired texture is achieved.
Looks great 👍 😋
My mouth watered! Great job!
Fellow white guy here with a Mexican MIL. You should be proud. Ceviche next?
I never would have thought of broth added! Fantastic!
Are those jars? Put those in a butter container where they belong.