Roasted Tomato Salsa with Chile de Árbol

Ingredients

Directions

1. 1

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

2. 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. 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. 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. 5

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