- 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.
Recipe courtesy Emeril Lagasse, 2007