Chile Salsa

Roasted chilies with tomatoes, onion, tomato juice, garlic and salt. Serve warm right off the stovetop.

Ingredients -

6 Chiles de Arbol
1 teaspoon Olive Oil
2 medium Tomatoes
1/4 cup Onion, peeled and quartered
2 tablespoons Tomato Juice
3 cloves Garlic, peeled
1 teaspoon Salt, or to taste

Preparation:

1. Peel, mince and crush garlic.

2. Add olive oil to large skillet. Heat over medium high heat. Carefully roast chilies in hot oil until brown.

3. Add garlic to skillet as chilies begin to brown. Do not allow garlic to brown.

4. Add onions and cook until translucent.

5. Place everything in a food processor or blender. Process briefly, until chunky.

Cooking Tip

Cutting Tomatoes

Tomatoes often have tough skins. To avoid crushing or tearing the tomatoes when slicing, use a sharp serrated knife for slicing, chopping, and dicing.

Cooking Tip

Buying Onions

Onions should be firm, and feel heavy for their size. Outer skins should be dry and crackly. Tops as well, and no new green shoots should be emerging from the tops.

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