Ingredients
3 ripe roma tomatoes
2 garlic cloves, unpeeled
3 large fresh anaheim chilies
1 fresh serrano chili
14-12 cup water
1 teaspoon white vinegar
34 teaspoon kosher salt
Method
Sources
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Recipe1M+
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Charred diced tomatoes — depth for chili, salsa, stews
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Charred diced tomatoes — depth for chili, salsa, stews
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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lay a sheet of foil in a heavy cast-iron frying pan or comal. over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic. roast the anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened. cool the chiles. core the tomatoes and drop into a food processor. stem the serrano, peel the garlic, and add them to the processor. stem and seed the anaheims; do not peel. add to the processor and pulse until smooth. scrape into a bowl and add the water, vinegar, and salt.