Under the grill on a baking sheet, roast the tomato until charred and soft, turning once. Let cool.
If using whole chillies, de stem and de seed, split them so they lay flat and toast in a dry, medium- hot pan until fragrant but take care not to burn them or they will taste bitter. Place them into a bowl and cover with just boiled water, keep submerged with a small plate until they are soft, about 15 mins.
In the same pan that you toasted the chillies, turn down to medium and toast the garlic with the skin on, tuning as it browns and becomes sweet. Let cool and peel.
In a jug suitable for a stick blender, add all of the ingredients, blend until smooth, push the puree through a sieve into another bowl, check seasoning and serve.
Cool Chile Updates
Important information for web customers in the UK (please read before placing your order)
We try our best to ship your parcel within 2 working days of receipt of your order.
We ship Monday - Friday up to 15:30, any order received after this time will be carried over to the next working day.
We produce fresh tortillas Sunday - Friday, therefore if you would like tortillas for the weekend, please ensure your order is in by Friday 15:30 (orders for tortillas by case and larger amounts by 08:00 Thursday).
Orders and deliveries will only be processed on working postal days, so please take this into consideration when ordering during a holiday period. If you need your parcel by a certain day, please email firstname.lastname@example.org or phone us 0208 969 5640 to discuss it and we’ll do our best to accommodate you.