This spicy and smoky salsa is perfect for tacos, grilled meats, or as a dip with tortilla chips. It’s quick to make and full of bold flavors!
Ingredients:
- 15–20 dried chiles de árbol
- 2 medium Roma tomatoes
- 2 garlic cloves, peeled
- 1 small white onion, quartered
- 1 teaspoon apple cider vinegar (optional, for tanginess)
- 1 tablespoon olive oil
- Salt, to taste
- 1 cup water (or as needed)
Instructions:
- Toast the Chiles:
- Heat a skillet or pan over medium heat.
- Add the dried chiles de árbol and toast for 30–60 seconds, turning frequently until they are fragrant. Be careful not to burn them, as this will make the salsa bitter.
- Remove the chiles from the skillet and set them aside.
- Roast the Vegetables:
- In the same skillet, add the tomatoes, garlic, and onion. Roast them over medium heat, turning occasionally, until they are charred and softened (about 5–7 minutes).
- Blend the Salsa:
- Add the toasted chiles, roasted tomatoes, garlic, onion, and a pinch of salt to a blender.
- Pour in 1 cup of water and blend until smooth. Adjust the consistency by adding more water if needed.
- Taste and add vinegar if you prefer a tangy flavor.
- Cook the Salsa:
- Heat the olive oil in a saucepan over medium heat.
- Pour in the blended salsa and cook for 5–7 minutes, stirring occasionally. This helps the flavors meld together.
- Adjust seasoning with more salt if needed.
- Cool and Serve:
- Let the salsa cool slightly before serving. It can be served warm or at room temperature.
Tips:
- For a milder salsa, use fewer chiles de árbol or remove the seeds before toasting.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Enjoy this fiery salsa with your favorite Mexican dishes! 🌶️