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Chile de Arbol

Ingredients

  • Canola Oil, 250g
  • White Onion, 200g
  • Garlic Clove(s), 50g
  • Chiles de Arbol, Dried, Stemmed and Seeded, 5g
  • Tomato(es), Quartered, 400g
  • Kosher Salt, As Needed

Steps

  1. In a 3-Quart Saucepan, combine oil, onion, garlic, and chiles. Set over medium-high heat and cook, stirring occasionally, until the onion turns pale golden around the edges, about 5 minutes.

  2. Add tomatoes, and reduce heat to medium. Cover, and cook at a simmer until tomatoes just begin to soften around the edges, about 5 minutes.

  3. Carefully transfer contents of the saucepan to the jar of a countertop blender. Blend on high speed until smooth, 30 seconds to 1 minute.

  4. Transfer salsa to a heatproof container, and set aside to cool at room temperature. Once salsa has cooled to room temperature, season with salt to taste, and serve.

Storage

Leftover salsa can be refrigerated in an airtight container for up to 2 weeks.