Roasted Tomato And Arbol Chile Salsa – a delicious recipe with chiles, garlic, tomatoes, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat a cast-iron skillet over low heat. Add chiles and garlic. Toast, turning often, until chiles are a shade darker and garlic is lightly toasted, about 4 minutes. Transfer both to a bowl.
2
Increase heat to high. Add tomatoes and toast, turning occasionally, until blackened on several sides, about 10 minutes, transferring to a bowl as done.
3
To make the salsa in a mortar, put toasted garlic and salt in a deep mortar (molcajete) and pound to a coarse paste, pushing down with the pestle and then rocking it back and forth a few times before pounding again. Add toasted chiles and coarsely crush, then pound in toasted tomatoes one at a time. Add salt to taste. To make in a blender, add all ingredients at once and pulse until coarsely pureed.
4
Nutritional analysis is per serving with salt.
93
kcal
Calories
21
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 9 or 10 dried arbol chiles, 2 peeled garlic cloves, 4 Roma tomatoes, 1 teaspoon sea or kosher salt.
Yes, Roasted Tomato And Arbol Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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