Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

test

RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Roasted Tomato-Arbol Chile Salsa

Salsa de Jitomate y Chile de Árbol

Makes about 1 1/2 cup

From Season 8  Mexico - One Plate at a Time

Ingredients

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

Directions

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.

Recipes