INGREDIENTS:
1 large onion, chopped
6 chipotles
8 cloves garlic, minced
1 poblano pepper
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon cumin seed
pinch salt
PREPARATION:
Soak chipotles and poblano pepper in the 1/2 cup of water for about 15 minutes or until they have softened. Meanwhile sauté onion and garlic in a pan over high heat. Let them get good and brown. Pour into a food processor with the oil.
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