Ingredients
12 dried guajillo chiles
30 Japanese chiles
10 chiles de árbol
2½ kilos of green tomatoes
2 teaspoons of oil
4 cloves of minced garlic
2 teaspoons of instant coffee
¼ of a white onion
2 teaspoons of salt
1-First, we are going to boil enough water in a pot. When the water is starting to boil, we add the green tomatoes. We let them cook for about 4 minutes or until they start to change color. It is very important to avoid overcooking so that the sauce does not become bitter.
2-Then, we put the tomatoes in the blender with the crushed garlic cloves, the white onion and the salt, and blend very well. Optionally, you can add a splash of white vinegar.
3-Now, we heat the oil in a pan to fry the seeded and deveined chiles. As with the tomatoes, it is important to avoid overcooking so that the sauce does not become bitter. With about 2 minutes on medium heat is enough time to sauté them.
4-Now it’s time to blend them with half a cup of water, making sure that all the chiles are completely liquefied. You will see the characteristic reddish color and a spectacular smell.
5-In the same pan where we sautéed the chiles, we put the green tomato sauce to cook. After about 5 minutes we add the chile sauce and mix the ingredients so that the colors and flavors fuse.
6-Finally, we add our star ingredient, yes, the two tablespoons of coffee, this ingredient will give an ideal touch of acidity to the sauce. We taste the sauce and check the seasoning, if necessary we add a pinch of additional salt.