Árbol Chile and Roasted Tomato Salsa
By: Elizabeth Schreiter
Published: Monday, September 13, 2010 - 4:59pm

Ingredients




6 plum tomatoes, halved and roasted in the oven for 2 hours or more
1 onion coarsely chopped
2 cloves garlic
6 árbol chiles, stemmed (remove the seeds for less heat)
1/4 cup corn or peanut oil
Kosher salt

Preparation

1 Heat the oil over medium-low heat and add the onions and garlic and cook, stirring occasionally with a wooden spoon, for about 15 to twenty minutes or until soft. 2 Remove from heat and let cool. 3 Meanwhile, add another tablespoon of oil to a skillet and gently toast the árbol chiles for about 15 seconds or until they are fragrant; remove and let cool. 4 Once everything is cool enough to touch, add them all to a blender or food processor and blend until smooth (they say until the consistency of heavy cream). 5 Bring back to the saucepan, bring it to medium heat and cook for about 3 minutes, stirring until the salsa emulsifies. 6 Season with salt to taste. 7 Let cool before serving it as a salsa de la mesa, or spoon directly over meat, poultry, or quesadillas.

About


Based off of a recipe from the fabulous book Antojitos, we substituted oven-roasted tomatoes for the ones originally cooked in oil because we had a surplus.