Fire Roasted Salsa
Spicy, smoky, and delicious Arbol Chile Salsa recipe.
Servings: 3 (8 oz) jars
Calories: 22kcal
Equipment
- Blender
Ingredients
- 1 teaspoon oil
- 2 cup Arbol Chiles
- 6 cloves garlic
- 1 14.5 oz canned diced tomatoes
- 1 small yellow onion
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon cumin
Instructions
- Break stems off of Chiles and add to measuring cup until you have two cups of chiles.
- Add oil to a hot pan and roast chiles until they start to blacken.
- Place charred chiles in a bowl and cover with two cups of boiling water. Allow to stand for fifteen minutes until chiles rehydrate/soften. Stir and push chiles down into the liquid periodically.
- Meanwhile, add onion and garlic to the same pan. Roast for a few minutes until they begin to blacken. Remove from pan and add to a blender, along with the tomatoes, and blend.
- Add chiles to the blender, and puree until the desired consistency is reached. Add liquid that chiles were in to dilute the salsa further, if desired.
- Mix in vinegar, salt, and cumin. Adjust seasoning to your preference. Break out the chips and enjoy!
Notes
- Replace canned tomatoes with 3 broiled Roma tomatoes.
- Add fresh lime juice instead of vinegar.
- Replace some of the Arbol Chiles with milder dried chiles such as Pascilla peppers, Guajillo chiles, or Ancho chiles.
- Add a teaspoon of sugar to balance out the acidity of the salsa.
Nutrition
Serving: 1serving | Calories: 22kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Sodium: 170mg | Potassium: 84mg | Sugar: 2g