Burnt Sauce
This burnt sauce is special for trompo tacos and pozole. You can also enjoy it with grilled quesadillas or whatever you like the most.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
- 1/2 kilos dried árbol chile
- 1 kilo tomatillo, of fresadilla
- 8 cloves garlic
- 1/2 bunches fresh cilantro
- 1 cup vinegar
Preparation
45 mins
0 mins
Medium
- In a large comal, place the dried chiles to burn, stirring constantly until they are completely dark.
- In one liter of water, boil the tomatoes with salt to taste until soft.
- Blend the toasted chiles with the freshly cooked tomatoes while still hot, adding a little of the water in which the tomatoes boiled. Add the garlic and vinegar, being careful not to add too much water if you want the sauce to be thick.
- Put everything in a sauce bowl and chop the fresh cilantro, adding it to the sauce, and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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