- 3/4 pound ripe roma tomatoes
- 3 peeled garlic cloves
- 1 granny smith apple, peeled, cored and diced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon or canela
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher or sea salt, or to taste
- 1 teaspoon dried chiltepin chiles, or to taste
- 1 tablespoon vegetable oil
- Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off. Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.
- Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.