When you create palate-pleasing salsas from fresh ingredients, you will abandon store-bought salsa forever. Try this easy recipe with oven-charred tomatoes, roasted chile de Arbol, and a saute of garlic, onions, and spices. Puree the mixture, strain, and serve. It is ideal for dipping or as a flavorful topping for your favorite Mexican inspired dishes. Smart Recipes, Mexican Recipes, Vegetables Recipes, Recipes Vegetables Mexican Roasted Tomato-Chile De Arbol Salsa Roasted Tomato-Chile De Arbol Salsa Recipe | RecipeSavants.com PT45M Serves 8 Ingredients: 1 Pound Plum Tomatoes 5 Chiles De Arbol 2 Tablespoons Olive Oil 1 Medium White Onion 4 Cloves Garlic 0.5 Cup Fresh Cilantro Leaves 1 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 2 Cups Water Preheat the broiler of the oven. Arrange the tomatoes onto a cookie sheet in a single layer. Broil for about 10-12 minutes, flipping occasionally. Remove the tomatoes from the oven and set aside to cool slightly. Carefully, remove the skins and the tough core of tomatoes. Transfer the tomatoes with any accumulated juice, to a work surface and roughly chop them. Set aside. Heat a dry skillet over medium heat and toast the chiles in for about 5 minutes or until fragrant, flipping occasionally. Set aside. In a pan, heat oil over medium heat and saute onion, and garlic for about 8 minutes, stirring occasionally. Add the tomatoes, toasted chiles, and 2 cups of water and bring to a gentle boil. Cook for about 12 minutes. Remove from heat and set aside to cool slightly. In a blender, combine tomato mixture, cilantro, salt and black pepper and pulse until very smooth. Through a medium-mesh sieve, strain the mixture into a bowl. This salsa can be served at room temperature or slightly chilled as well. Note: This salsa keeps in an airtight container in the refrigerator for up to a week.

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