Tres Chiles Recipe
Pasilla and Arbol Chiles, Jalapeño, Poblano, Charred Onion, Garlic, Charred Tomato, Queso Fresco
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Ingredients
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Chiles
Vegetables
Cheese
Method
Preparation of Chiles
- 1
Prepare Pasilla and Arbol Chiles
Remove the stems and seeds from the Pasilla and Arbol chiles. Rinse them under cold water and set aside.
- 2
Prepare Jalapeño and Poblano
Slice the Jalapeño in half and remove the seeds if you prefer less heat. For the Poblano, char the skin over an open flame until blistered, then peel the skin and remove the seeds.
Charring Vegetables
- 3
- 4
Char the Tomatoes
Place the tomatoes on the same skillet and char them until the skin is blistered and blackened, about 8-10 minutes. Remove from heat and let cool.
Blending
- 5
Blend the Ingredients
In a blender, combine the charred onion, charred tomatoes, cooked Pasilla, Arbol, Jalapeño, and Poblano. Add the garlic cloves and blend until smooth. Adjust the consistency with water if necessary.
Serving
- 6
Serve the Tres Chiles
Pour the blended sauce into a serving bowl and crumble the Queso Fresco on top. Serve with tortilla chips or as a sauce for your favorite dishes.
