- 4 dried arbol chiles, stemmed
- 1 pound plum tomatoes, halved
- 1/2 white onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano (preferably Mexican)
- Juice of 1/2 lime
- Pinch of sugar
- Kosher salt
- Fresh cilantro, for garnish
Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
Photograph by Tina Rupp