- 2 dried Chipotle Peppers
- 3 plum tomatoes
- 1/2 brown onion
- 1 red pepper
- 1 yellow pepper
- 1 jalapeno
- 5 cloves of garlic
- 1 Lime (juice and zest)
- Soak 2 chipotle peppers in boiling water to rehydrate
- Grill tomatoes, onion, peppers, jalapeno and garlic. Wrap garlic in foil to avoid burning. Grill until brown marks appear and flip.
- Remove skin from tomatoes after grilling
- Blend – adding the chipotle water when needed. Add in salt, olive oil, zest and juice of lime. Add in some cilantro if needed.