Yield: 1 Servings
|10 \N||Chiles Arboles|
|½ cup||Canned Tomato Sauce|
Heat the oil in a small cast0iron pan and fry the chiles in it until they are a deep, burnished red. Remove to paper towels and blot off oil. While the chiles are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. stem chiles and break pods into pieces. Place the tomatoes, tomato sauce, salt and chiles in the bown in a food processor; process until chiles are broken up into small, dark flecks. Use for tacos and over eggs.
Source: San Francisco Chronicle