Ingredients
4-6 Medium Tomatoes, cored and quarted
1 White Onion, diced (divided in half)
10-15 Dried Chili Peppers
1 Cup Cilantro, chopped (divided in half)
1 Tspn Dried Oregano
Juice of 1 Lime
Salt, to taste
Cooking Instructions
Heat dry skillet and add peppers. Toast but do not burn. Once toasted, add to blender and pulverize to powder. Reserve in blender. Add tomatoes to hot skillet and char skins being careful not to over cook. Add to chili powder in blender and puree. Add half the diced onion, half the cilantro, oregano and lime juice to blender and continue to blend until incorporated. Add salt to taste. Pour into serving bowl and mix in remaining onion and cilantro.
