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Stove Top Roasted Salsa

Easy stove top dry roasted salsa with tomato, tomatillo and dried chile de arbol! Fiery!
Course Salsa, Appetizer
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 cups

Ingredients

  • 12-18 dried chile de arbol (6-7 grams) remove stems, if any
  • 2 medium roma tomatoes (188 grams)
  • 4 medium tomatillos (200 grams)
  • 1/2 med white onion (110 grams)
  • 2 large cloves of garlic
  • Handful fresh cilantro washed, cut thick stems away
  • 1 cup water
  • Salt, to taste

Instructions

  • Line a griddle or skillet with foil paper. The paper is for easy clean up. It's optional. Heat to medium heat. Add the tomato, tomatillo and onion. Dry roast for 20-25 minutes, turning as needed.
  • In a separate small skillet, add the chile de arbol. Heat to medium. After a few minutes the chiles should become lightly aromatic. Toss and flip the peppers as needed. You want them to become toasted and blackened in some spots. Don't let them burn, or they may taste bitter. Transfer to the blender when ready.
  • When ready, transfer the other ingredients into the blender jar. Pour in 1 cup of water, add cilantro, garlic and salt to taste. Pulse to blend or blend on high for a few seconds at a time until desired consistency. Taste for salt. Pour into serving dish!
  • Enjoy with chips or serve with tacos or any of your favorite Mexican dishes. To extend the life of the salsa, I typically will cook it for 10 minutes at a steady light simmer after blending it. Cooking it yields a smoother salsa that will last up to 10 days refrigerated, but that is up to you.

Notes

Tomatoes and tomatillos contain a natural pectin. Cooking the salsa removes the pectin and prevents the salsa from clumping up when cold. If you still want to enjoy the fresh cilantro flavor in your salsa, you can cook your salsa, let it cool, then blend it with the cilantro. That is an option.