- 2 tbsp of chiltepines
- 2 medium tomatoes
- 1 or 2 cloves of garlic
- 1 tbsp of vinegar (rice vinegar is nice although in Sonora apple cider vinegar is common)
- 1 tsp of crushed Mexican oregano
- 1 tsp of salt
- 1-3 tbs chopped cilantro (optional)
- cups of water, depending on water content of tomatoes
- Remove the center core of a tomato and boil it with the garlic and Mexican oregano. When the tomato has softened, remove the skin. Another option is to blacken the tomato in the oven or on the grill instead of boiling.
- Toast the chiltepines lightly on the stove top, being careful not to burn as it will turn them bitter.
- Blend all the ingredients, adding some of the cooking water as needed until the desired consistency is achieved.
- Finally, add the vinegar, salt, and chopped cilantro.
From Edible Baja Arizona Sept. 2013