Salsa Chilmol – a delicious recipe with chiles, roma tomatoes, salt, onion, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Cut tomatoes into fourths. Place in small saucepan with just enough water to cover the tomatoes.
2
Add salt and bring to boil. Simmer tomatoes for about 20 minutes.
3
Wash chile de arbol with cold water. Pat dry and remove stems.
4
Toast the chile de arbol in a toaster oven on aluminum foil. Watch closely, as chile can burn quickly. Toast until dark brown. If you don't have a toaster oven, toast in a dry pan, turning chile often so it doesn't burn.
5
Place toasted chile in the blender and blend until it is finely powdered. Place a paper towel under the lid of the blender to keep powder from escaping.
6
Add tomatoes and 1/4 cup of the liquid to the chile in blender and puree until smooth.
7
Chop onion and cilantro. Combine all ingredients.
8
Simple and delicious. Enjoy.
37
kcal
Calories
8
g
Carbs
2
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 5 ingredients. The key ingredients include: 5 dried arbol chiles, 6 roma tomatoes, 1 tablespoon salt, 1/2 medium onion, and more.
Yes, Salsa Chilmol 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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