Salsa de Chile de Arbol

1. 1

   Heat a heavy skillet over medium heat, add the chiles, tomatoes, and garlic, and dryroast, shaking the pan occasionally, until the skins start to blacken and the vegetables are soft.

2. 2

   This can also be done under a broiler.

3. 3

   Cool the vegetables.

4. 4

   Remove the skins from the garlic.

5. 5

   Put all the ingredients in a blender or food processor and pulse to coarsely blend, adding just enough water to form a sauce.

6. 6

   Season to taste with salt.

7. 7

   This sauce may be stored in the refrigerator, covered, for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.