Roasted Tomato Salsa with Chile de Árbol

by V & V Supremo Foods, Inc.

20 Min

Servings

ingredients

Bright and flavorful roasted tomatoes are blended with spicy and smoky chile de árbol in this authentic salsa. Perfect to pair with any meal.

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Ingredients

1½ lbs

Roma tomatoes

1½ lbs Roma tomatoes
4

dried chiles de arbol peppers stemmed, seeded

4 dried chiles de arbol peppers stemmed, seeded
2

large garlic cloves, minced

2 large garlic cloves, minced
1 tsp.

salt, kosher

1 tsp. salt, kosher
¼ tsp

sugar

¼ tsp sugar

1

Lay the tomatoes on a baking sheet, and place under the broiler.
2

Broil the tomatoes until darkly roasted, and even blackened in spots (approximately 6 minutes). Turn tomatoes over with tongs, and cook for another 5-6 minutes. Reserve any juice from tomatoes and set aside
3

Preheat a skillet over medium heat for 1 minute. Place peppers on the skillet and toast them from 30-45 seconds, by pressing down with a metal spatula, so that the bottom surface of the pepper gets toasted evenly. Flip the peppers and repeat the process. Remove peppers from skillet (Peppers should not be scorched).
4

Add roasted tomatoes with their juices, peppers, garlic, salt, and sugar to the blender. Remove center of the lid from blender and place a kitchen towel over top to allow steam to escape. Blend at high speed for 1 minute.
5

Transfer to a bowl. Salsa can be serve hot or at room temperature. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Lay the tomatoes on a baking sheet, and place under the broiler.
2. Broil the tomatoes until darkly roasted, and even blackened in spots (approximately 6 minutes). Turn tomatoes over with tongs, and cook for another 5-6 minutes. Reserve any juice from tomatoes and set aside
3. Preheat a skillet over medium heat for 1 minute. Place peppers on the skillet and toast them from 30-45 seconds, by pressing down with a metal spatula, so that the bottom surface of the pepper gets toasted evenly. Flip the peppers and repeat the process. Remove peppers from skillet (Peppers should not be scorched).
4. Add roasted tomatoes with their juices, peppers, garlic, salt, and sugar to the blender. Remove center of the lid from blender and place a kitchen towel over top to allow steam to escape. Blend at high speed for 1 minute.
5. Transfer to a bowl. Salsa can be serve hot or at room temperature. Enjoy!

Roasted Tomato Salsa with Chile de Árbol

Notes: