Ingredients
- 5 roma tomatoes
- 1/2 pickled chili (Embasa brand)
- 2 tablespoons vinegar from pickled chili can
- 3 cloves garlic
- 1 heaping teaspoon sugar
- 1 heaping teaspoon salt
- 1/4 onion
- 2 pinches dried oregano
Instructions
- Step 1 Place tomatoes in a medium sized pot and fill with just enough water to cover them. Place on medium heat with a lid. When the tomatoes are soft and beginning to split their skin, remove from the stove.
- Step 2 Drain the tomatoes, making sure to reserve the water in the pot for later.
- Step 3 Place tomatoes in a blender. To the blender, add the garlic, pickled chili, pickled chili vinegar, oregano, salt, sugar, and onion. Blend until smooth. If the salsa looks too thick, add a little of the reserved water.
- Step 4 Pour a few spoonfuls over the top of your flautas and rice.
