- 3 arbol chiles
- 4 cactus leaves, cleaned
- 4 cloves garlic
- 2 roasted poblanos, cleaned and seeded
- 1/4 cup tequila
Place the chiles into a saucepan and cover with water. Add the cactus leaves and bring to a boil for about 5 minutes. Remove from heat, strain, and allow to slightly cool.
Add the blanched mixture to food processor along with the garlic, poblanos and tequila and process until combine.