Salsas & Sauces/

Roasted Tomato-Arbol Chile Salsa

Salsa de Jitomate y Chile de Arbol
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
From Season 8  Mexico—One Plate at a Time
Servings: 11/2 cups


  • 12 dried arbol chiles, stemmed
  • 4 garlic cloves, unpeeled
  • 12ounces (4 to 6 plum or 2 medium-small round) red-ripe tomatoes
  • Salt


Toast the chiles in a small (8-inch) skillet over medium heat, stirring constantly until they’re aromatic and have darkened slightly, 1 1/2 to 2 minutes. Transfer them to a blender. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-black in places, about 15 minutes. Cool, slip off the papery skin and add them to the blender jar.

Roast the tomatoes on a rimmed baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes. Flip them and roast the other side. Cool and add to the blender with the chiles and garlic and process completely smooth. Scrape into a serving dish and stir in enough water to give a spoonable consistency, usually 1/4 cup. Taste and season with salt, usually about 1 teaspoon. Refrigerated, the salsa will keep for several days.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>