Tomato Chile De Arbol Salsa!
One of the many ways to prepare a spicy, garlicky tomato salsa using both fresh and dried chiles!
Servings 4 cups
Equipment
- Skillet, fry pan
- Medium Pot
- Blender
Ingredients
- 5 Roma tomatoes
- 3 fresh chiles, red fresno, serrano or jalapeño stems removed
- 2 tbsp avocado, olive or canola oil
- 12-15 dried chile de arbol
- 3-8 cloves of garlic depending on size
- Salt to taste
Instructions
- In a pot add 5 cups of water, 5 roma tomatoes and fresh chiles. Bring up to a light boil at medium heat. Cook for 10-12 minutes or until skins starts to tear away from tomatoes. Remove from heat.
- At the same time in a small skillet, add the dried chile de arbol, peeled cloves of garlic and 2 tablespoons of oil. Heat to medium. After a few minutes the chiles and garlic will begin to sizzle and become aromatic. As the skillet gets hotter, the chiles will begin to darken in some spots. Turn and stir fast and often for the next 3-4 minutes. Pour directly into the blender, including the oil.
- To the blender, pour in 1 cup of the hot cooking water from tomatoes. Secure the lid. Blend on high until very smooth. The salsa will look bright orange.
- Next drain out most of the water from tomatoes, leaving about 1/2 cup water in the pot. Pour the tomatoes, chiles and water into the blender. Season with salt, to taste. Blend on high until very smooth. In that same pot, add 2 tbsp of oil and preheat at medium for a few minutes.
- Pour blended salsa into pot and fry the salsa for 7-10 minutes. Cooking the salsa improves the texture, flavor and extends the life of the salsa by a few days. This salsa can be used for chilaquiles, entomatadas, tacos or tortas ahogados, camarones, barbacoa, birria and much more. Or simply serve for your favorite tacos. Once cooled, store in an airtight container refrigerated for 7-10 days.
Notes
Once you have you salsa made, avoid leaving in on the counter at room temperature. Once you refrigerate the salsa, the constant temperature change will only make the salsa spoil faster.