4 plum tomatoes
3 garlic cloves
½ white onion, chopped
3 – 5 dried árbol chiles, reconstituted (how many you use will depend on how hot you want your spicy to be)
½ teaspoon Mexican oregano
1 teaspoon apple cider vinegar
1 tablespoon water
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
Not all salsas are created equal. While salsas range from chunky to smooth, and mild to scorching, we believe that the best salsa has two things in common: quality ingredients and generous flavors. For this recipe, we use dried árbol chiles and Mexican oregano to bring authentic spices to your Mexican cooking.
This Chile de Arbol Salsa is so full of flavor, it’s perfect for dipping chips into, or as a topping sauce for a spicy Latin American kick. Try with this tasty Shrimp Tacos recipe.
Preparing the chilies
Cover the dried chilies in boiling water, then turn off the heat and let them soak until soft (20 – 30 minutes). Drain the chilies and set them aside.
Cut the tomatoes into quarters.
Peel the garlic cloves.
Chop the onion to your desired chunk size.
Into a large, heated skillet or frying pan, add the following:
Allow all to char evenly on all sides.
Remove the garlic from the pan when soft.
Continue to char the tomatoes and onion until they blacken, and then turn off the heat.
In a blender, add ingredients in the following order:
Blend until smooth (about 1 minute).
In the same pan, you used for charring, heat olive oil to high.
Pour your blended salsa into the heated oil.
Turn heat down to simmer and cook for 10 minutes.
Serve with corn chips or pour over your favorite Mexican dish.