I’ve made plenty of homemade salsas over the years and this has to be the best method for making salsa.
Roasting the tomatoes, Chiles, Garlic and peeling the tomato skin. You just know, it’s going to be good. The color and consistency is perfect, and that’s important for me.
I like my salsa red and not too chunky or too loose. I want to feel like I’m eating Salsa! Not pico de gallo or Hot Sauce. Just fresh homemade salsaPrint
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- 12-14 chile de arbol peppers
- 6 medium sized tomatoes
- 1 clove garlic
- 1/4 of a medium sized onion
- 1/4 cup of cilantro
- 2 tsp lime juice
- salt to taste
- Cut the tip off the chiles and remove most of the seeds.
- In a large skillet, add some olive oil and the tomatoes.
- Cook the tomatoes over high heat, for about 5 minutes.
- Remove the tomatoes from the skillet, let them cool and remove their skin. Squeeze the tomatoes and remove most of the juice, set aside.
- Add the chiles and garlic clove to the same skillet you cooked the tomatoes in and sauté for about 20 seconds.
- Place the chiles, garlic, raw onion, and tomato juice in a food processor and blend until smooth. Add the tomatoes and pulse several times.
- Serve in a bowl, add some fresh cilantro, lime juice, and salt.
- Refrigerate for about an hour before serving. Serve with chips and Enjoy!