Tag Archives: Tomato Salsa

Dried Chiles Part Two ~Salsa, Hot Sauce, Sauce

Just when you think you have prepared every salsa or hot sauce recipe possible, someone will tag you in a picture with a salsa that you just have to try. One day last week, my friend Donna shared a picture of a salsa she was enjoying at her local Mexican eatery.  She asked if I had ever seen or prepared something similar. As far as I could see, it looked like a tomato based salsa, but was not thick, but more like a hot sauce with specs of toasted chiles. I had a rough idea and off I went into my kitchen. As I have talked about before, tomatoes and dried chile peppers are staples in my kitchen. You never know when you might be challenged to a salsa throwdown! Ha, ha, ha!! Bring it Bobby! Just kidding….but, not really.  This was my best guess at the taqueria salsa. 

Toasted Chile de Arbol Tomato Salsa/Hot Sauce.

My New Favorite Salsa!!! Until the next one comes along…

Toasted Chile de Arbol and Tomato Salsa

Inspired by my friend Donna!


1 large vine ripe tomato, chopped
10 chile de arbol, toasted
1 cup water
salt to taste
1 tablespoon cornstarch
2 tablespoons water
Juice of 1/2 a  lime juice or  1 tablespoon white vinegar, optional
1 teaspoon crushed chile piquin or  toasted chile de arbol

Toasted Chile de Arbol

Tips~Simply place the dried chile de arbol in a dry skillet at medium heat. Toast for a few minutes, turning as needed. Do not let them get too dark or they can become bitter tasting.

Toasted Chile de Arbol Tomato Salsa

Tips~I typically only purchase Roma tomatoes for my everyday cooking, but the store was out! Lol! So, I picked up some vine ripe tomatoes. Delicious!

Toasted Chile de Arbol Tomato Salsa

This is the salsa/hot sauce soon after I blended it and strained it into the bowl.


1. To the blender, add the chopped tomato, 1 cup water, toasted chile de arbol (stems removed) and salt to taste. Blend on high until smooth. You want the chiles to really break down as small as possible.

2. Strain salsa using a fine wire mesh strainer into a sauce pan. Transfer salsa/hot sauce to a sauce pan. Bring up to a simmer. Whisk the cornstarch and 2 tablespoons of water until smooth. Mix this into the simmering salsa. Reduce heat and cook for a few more minutes. If using any lime or vinegar, add it while salsa is cooking. Taste for salt. Add crushed chile piquin or more toasted chile de arbol.

Toasted Chile de Arbol Tomato Salsa

Here is the salsa/hot sauce as it cooks. The color deepens. The cornstarch slurry thickens it sligtly and also keeps it from separating. I really enjoyed the tangy tomato flavor. It reminded me of these spicy ketchup potato chips I used to purchase in Mexico, tasty!

Toasted Chile de Arbol Tomato Salsa/Hot Sauce

Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)

Chuletas de Puerco  en Salsa (Pork Chops Braised in a Fresh Tomato Salsa). This recipe requires minimal ingredients to prepare, but the results are delicious.  Fresh tomato, chile serrano, onion and a few spices combined with bone in, thin pork chops, is, in my opinion, old school Mexican cooking. This is one of my Mom’s quick weeknight meals that she would prepare often. It’s fairly inexpensive to prepare and was good for feeding our large family. This is one of my husband’s favorite dishes, so it’s on my meal planner at least once a month.   If you were preparing this recipe in the slow cooker, I would double the recipe. Layer the seasoned chops in between the fresh salsa from blender and top with sliced onions. Cook on low overnight and reheat for dinner the next day!

Chuletas de Puerco en Salsa
Chuletas de Puerco en Salsa (Thin Pork Chops Braised in a Fresh Tomato Salsa)


1 1/2 to 2 pounds, bone in thin pork chops (4 chops)
Garlic powder
Olive oil
3 to 4 large roma tomatoes, quartered
1 large white onion, sliced thin
2 serrano chiles, roughly chopped
2 cloves garlic, sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon cumin
1/2 teaspoon mexican oregano, crushed
1/2 teaspoon pepper
Salt to taste
2/3 cup water
*1 medium white or sweet potato, diced and fried until crispy, optional
Cilantro for garnish, optional

Simple and Fresh Ingredients. Chuletas de Purco en Salsa
Simple and Fresh Ingredients. Chuletas de Puerco en Salsa


1. Season the pork on both sides with salt, pepper, garlic powder and cumin, set aside.

2. In a large skillet preheat 3 tablespoons of olive oil to medium heat for 3 to 5 minutes. While pan heats up, in the blender, combine the tomatoes, 1/4 of onion, serrano peppers,  garlic, bouillon, cumin, oregano, pepper, salt to taste and water. Blend on high until smooth, set aside.

3. Sear and brown the pork for 3 to 4 minutes per side or until nicely browned. Remove pork from skillet onto a plate. In that same skillet, add the sauce from blender, reduce heat to a simmer and let sauce cook for 6 to 8 minutes. Taste for salt. Add the pork back into the sauce, top with onions and cilantro, cover partially with lid and continue cooking for 25 to 30 minutes. Before serving, fold in the cooked  potato if using, cook just until warm. You want the sauce to reduce and thicken. Serve with rice, beans and warm tortillas. Yields 4 servings.


Chuletas de Puerco en Salsa, Arroz y Frijol Negro (Pork Chops Braised in a Fresh Tomato Salsa)
Chuletas de Puerco en Salsa, Arroz y Frijol Negro (Pork Chops Braised in a Fresh Tomato Salsa)

Click onto the picture below for Mexican Red Rice Recipe @the Hispanic Kitchen. For Black Beans, add 2 cups blacks beans in broth to the blender. Season(to taste) with chile ancho powder, garlic powder, onion powder, cumin, salt and pepper. Add 1/2 cup chicken broth and blend until smooth. Add beans to a preheated pan with 2 tablespoons of olive oil. Cook to reduce  and thicken for a few minutes.

Chuletas de Puerco en Salsa
Chuletas de Puerco en Salsa