Roasted Tomato and Arbol Chile Salsa

1. 1

   Preheat the broiler and set a rack 8 inches from the heat.

2. 2

   Arrange the tomato halves on a rimmed baking sheet, cut sides down.

3. 3

   Broil the tomatoes until the skins are charred and blistered, about 5 minutes.

4. 4

   Turn the tomatoes cut sides up and broil until charred in spots, about 5 minutes longer.

5. 5

   Discard the tomato skins.

6. 6

   Meanwhile, in a medium skillet, heat the corn oil.

7. 7

   Add the chopped garlic and cook over moderately low heat until golden, about 3 minutes.

8. 8

   Add the arbol chiles to the skillet and cook until softened slightly, about 2 minutes.

9. 9

   Scrape the chiles, garlic and oil into a food processor.

10. 10

    Add the water and pulse, scraping down the sides as necessary, until a chunky puree forms, 2 minutes.

11. 11

    Add the tomatoes, cumin and oregano and pulse until a chunky salsa forms.

12. 12

    Season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.