Chile de Arbol Salsa
Yields: 16 servings (2 tbsp per)
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.
Ingredients
- 2 plum tomatoes, quartered
- 2 tomatillos, washed, husked, and halved
Instructions
- In a large skillet over medium heat, warm avocado oil. Once hot, add dried arbol chilies and cook, stirring constantly, until color begins to deepen, about 2-3 minutes.2 tablespoons avocado oil, 1 ounce dried arbol chilies
- Add garlic, tomatoes, and tomatillos to skillet. Continue to cook, stirring frequently, until garlic is fragrant and vegetables begin to soften, about another 2-3 minutes.1 teaspoon fresh minced garlic, 2 plum tomatoes, 2 tomatillos
- Pour vegetable broth into skillet. If needed, use a spatula to gently scrape the bottom of the pan to loosen any stuck-on bits. Bring mixture to a simmer and cook until liquid has evaporated and vegetables are soft, about 10-15 minutes.1/2 cup vegetable broth
- Remove skillet from heat. Allow to cool for 5-10 minutes, then carefully pour contents into a food processor. Add lime juice and season with sea salt. Blend on high until smooth or desired consistency is reached, about 2-3 minutes.1/2 teaspoon sea salt, 1/4 cup lime juice
- Transfer salsa to a sealed container and chill in the refrigerator for at least 1 hour (optional).
- Serve immediately as a dip, garnish, or ingredient for another recipe.
Notes
Recipe makes roughly 2 cups salsa.