by Todd Gardiner, Taqueria 27 and Coffee Bar
- .5 oz. Each Dried Chile Arbol, Guajillo, Peqin, Seeds and stems removed
- ½ small Jalapeno
- ½ Small Serrano
- 4 C Diced tomatoes
- ¼ C minced red onion
- 1 T Cilantro, rough chopped
- 1 t fresh oregano, minced
- Juice from 1 lime
- 1/2 T Olive oil
- ½ t Cumin
- Kosher Salt and Black Pepper to taste
- 2 C hot water
Remove seeds and stems from dried chiles and place in a small container with the jalapenos and Serrano peppers. Pour boiling water over top and allow chiles to soak for 15 minutes. Remove ½ of the water and transfer to a blender. Add tomatoes, lime juice and olive oil and puree ingredients. Transfer to a serving bowl and mix in remaining ingredients bowl and stir well to combine. Season with salt and pepper to taste and serve immediately or refrigerate for up to 1 week.
