Ingredients
- 8 each red chili peppers fresh
- 1/2 cup vegetable oil
- 1 each tomatoes peeled
- roasted
- 4 each garlic cloves
- 1/2 teaspoon cumin ground
Instructions
- Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes.
- Drain, reserving 1 cup water.
- Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt.
- Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat.
- Use with enchiladas or with shredded or thinly sliced roast pork.
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