1 hour 40 minutes
Whether served as a dip or as a garnish for Mexican cuisine, this chile de arbol salsa combines a rich, earthy flavor with a punch of searing, acidic heat.
‣ 2 tablespoons avocado oil ‣ 1 ounce dried arbol chilies, stems removed ‣ 1 teaspoon fresh minced garlic ‣ 2 plum tomatoes, quartered ‣ 2 tomatillos, washed, husked, and halved ‣ 1/2 cup vegetable broth, or water ‣ 1/4 cup lime juice ‣ 1/2 teaspoon sea salt, or to taste
In a large skillet, heat the avocado oil, toss in the arbol chilies, and then quickly cook them until the red color begins to deepen.
Add the garlic, tomatoes, and tomatillos to the skillet and cool until vegetables are tender. Pour in the vegetable broth and cook until the liquid has evaporated and the vegetables are soft.
Allow the contents of the skillet to cool slightly, then transfer it all to a food processor. Toss in the lime juice and salt (to taste).
Blend everything together until the consistency is smooth.