Steps
- Char 6 tomatoes in a dry hot skillet for 8-10 minutes, turning them. Cool enough to handle, peel, mash, and set aside.
- Pound 15 small green chilies with salt. Heat 3 tablespoons of oil in a pan over medium heat and soften 2 finely chopped onions. Stir in the chili paste.
- Add the tomatoes and cook, stirring, for 5 minutes. Stir in 250g of smooth unsweetened peanut butter until combined, adding a little water if too thick.