Recipe courtesy of Olga Gonzalez
Olga Gonzalez's Chile De Arbol Salsa
Total:
20 min
Active:
20 min
Yield:
2 cups
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
2 cups
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
2 cups
Level:
Easy

Ingredients

  • 8 ounces plum tomatoes, halved lengthwise
  • 4 dried chiles de arbol, stemmed* (See Cook's Note)
  • 2 serrano chiles, stemmed 
  • 1 medium white onion, chopped 
  • 1/2 bunch cilantro, leaves roughly chopped 
  • 1 teaspoon salt 
  • Tortilla chips, for serving

Directions

Heat a 10-inch cast-iron pan over high heat. Add the tomatoes cut-side down, chiles de arbol and serrano chiles. Cook, turning occasionally, until the tomatoes and serranos are charred and dried chiles are fragrant, 8 to 10 minutes. Transfer to a blender. Add the onions, cilantro, salt and 1 cup water. Pulse until slightly chunky. Serve with tortilla chips.

Cook's Note

Dried chiles de arbol can be found in the ethnic section at your local grocery store or at specialty Mexican markets.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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