Tomato Chile de Arbol Salsa Recipe | Salsa de Jitomate y Chiles de Arbol
This homemade roasted tomato chile de arbol salsa tastes like the taqueria salsa, but just milder. Delicious on tacos, quesadillas, empanadas and so much more.
2small epazote leavesoptional and only if available
Instructions
Roast the tomatoes, onion, garlic and chiles on a hot comal.Turn the ingredients now and then to help even cooking.Remove the chiles after 1 minute and the garlic once softened. Remove the onion and tomatoes once they are softened and evenly charred.
Place the roasted veggies in a blender. Pour in the lime juice, drop in the epazote if using, sprinkle in the salt.Blend until smooth and to your desired consistency.
Serve immediately or sauté in hot oil for 10 minutes – don’t add lime juice if roasting.
Video
Notes
DO be warned that as you toast the chilies you may begin to cough, I don't know about you but whenever I toast or char peppers I either always cough or start sneezing like crazy!I love adding fresh lime juice to my salsas for some freshness and because it helps tone down heat and keep the vibrant colors.