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
Make it step by step
- 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.
- Remove from heat and let cool.
- 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.
- 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).
- Bring back to the saucepan, bring it to medium heat and cook for about 3 minutes, stirring until the salsa emulsifies.
- Season with salt to taste.
- Let cool before serving it as a salsa de la mesa, or spoon directly over meat, poultry, or quesadillas.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Elizabeth Schreiter, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.