Updated: Apr 4, 2019
6 fresh, whole chilies, different varieties: Anaheim, yellow, jalapeno, ancho, pasilla, serrano 2 cloves garlic One half small, white onion, quartered 2 large tomatoes Handful fresh cilantro Extra virgin olive oil Dried Mexican oregano Ground cumin Salt, pepper to taste
Heat oven to 350 degrees. Prepare a sheet pan with sides by lining it with parchment paper or tin foil. Wash all the vegetables and herbs. Remove the stems from the chilies and tomatoes. Place all the vegetables and herbs on the prepared sheet pan. Sprinkle with EVOO, salt, pepper, dried oregano, dash of ground cumin. Hand toss everything to lightly coat with EVOO. Roast in the oven for around 40 minutes. The vegetables should be charred and soft. Remove from oven. Let cool for about 15 minutes. Remove stems from chilies and tomatoes. Pour all of the ingredients, including all of the roasting juices, into the blender or food processor. Blend and pulse until it is a slightly chunky consistency. Pour into a container with a lid and place in the fridge until thoroughly chilled at least 2 hours.