- 4 roma tomatoes, halved lengthwise
- 1 yellow onion, sliced into thick rounds
- 1 cup vegetable oil
- 4 large cloves of garlic
- 1/2 cup packed, dried árbol chilies, stemmed
- 2 guajilo chiles, stemmed
- 1/3 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon kosher salt
- 4 habanero peppers
- Position a wire rack on the top level of the oven, about 6 inches from the broiler. Preheat broiler on high.
- On a cookie sheet, place onion slices and tomatoes cut side down. Roast until a bit charred on the edges, about 10 minutes.
- Over medium heat, sauté garlic in 1 tablespoon of vegetable, turning several times with tongs, about 1 minute. Add chiles to garlic, sauté for 1-2 minutes, flipping occasionally until they just start to toast. Take care not to burn.
- Transfer chiles (including habaneros) and garlic to a high-speed blender. Pour in the water and vinegar, and let stand for 5 minutes to soften.
- Purée on high, 10 to 20 seconds. Turn to low speed and slowly add remaining vegetable oil in a slow and steady stream so the oil mixture will emulsify, creating desired creamy consistency.
- Add the tomatoes, onion and salt. Purée on high, until smooth.
- Serve now or store in the fridge for about 2 weeks. Enjoy!