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.
Servings: 4 servings
Calories: 14kcal
Ingredients
- 2 large roma tomatoes or 3 if medium sized
- 1 g chiles de arbol stem and seeds removed, adjust to taste*
- ½ small white onion
- 2 large garlic cloves
- 1.5 Tablespoons lime juice optional see note
- pinch sea salt adjust to taste
- 2 small epazote leaves optional 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.
Notes
*The weight of the chiles is after the stem and seeds have been removed. It's about 3 chiles, feel free to adjust to your taste.
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.
Nutrition
Serving: 4servings | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 0.2mg
