Ingredients

• 4 Roma tomatoes
• 2 dried chiles de árbol (or 1 chipotle in adobo, for smokiness)
• 1/4 white onion
• 2 garlic cloves, unpeeled
• Salt to taste
• A squeeze of lime (optional)

Steps

1. Char the tomatoes, onion, and unpeeled garlic on a dry comal or under the broiler until blistered.
2. Toast the dried chiles in a dry pan for 30 seconds per side, then soak in hot water 10 minutes.
3. Peel the garlic, then blend everything together with a splash of the chile-soaking water until smooth.
4. Season with salt and lime, and adjust the consistency with more water if needed.

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