Place the tomatoes and the jalapeño chillies on a baking sheet and put under a hot grill, let the skin go black, the flesh soft, then turn and blacken the other side, when coolish, roughly chop, removing the stems from the chillies and core from the tomatoes. Leave the blackened skin as this adds flavour and nice black specs to the finished sauce.
While the tomatoes and chillies are roasting. Heat a dry pan over medium heat, place the cloves of garlic and let them get soft, sweet and black in spots, turning as you go. Let cool and peel.
In a jug suitable for a stick blender, place all the ingredients except the salt, blitz until smooth, add salt to taste.
Use straight away or keep refrigerate up to 3 days. For best flavour bring to room temperature before using.
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.