Ingredients:

  • 8 dried de arbol chilies (about 40g)
  • 4 medium ripe tomatoes (about 600g)
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • Juice of 1 lime (about 30ml)
  • Fresh cilantro, chopped (to taste)

Instructions:

  1. Remove stems and seeds from the de arbol chilies. Chop tomatoes, onion, and garlic roughly.
  2. Heat a dry frying pan over medium heat. Toast the chilies for about 1-2 minutes until fragrant, flipping frequently to prevent burning. Remove and set aside.
  3. In the same pan, add olive oil. Sauté onions and garlic until soft and slightly caramelized (about 4-5 minutes). Add chopped tomatoes and cook until they begin to break down (about 3-4 minutes).
  4. Transfer the roasted vegetables and toasted chilies to a blender. Add salt and lime juice. Blend until smooth, adjusting the texture to your preference. Adjust seasoning as necessary and stir in fresh cilantro.
  5. Transfer the salsa to a serving bowl and enjoy with your favorite dishes.