Chile de Arbol Salsa (Red Salsa)

Recipe provided by Mary Sue Milliken and Susan Feniger

Watch the video tutorial to see how this vibrant, smoky salsa comes together. This Chile de Arbol Salsa delivers authentic depth and heat that transforms any mealfrom simple chips and guacamole to elegant enchiladas and tacos.

Difficulty: Easy | Yield: Approximately 2 1/2 cups

Nutritional Information per Serving (1 of 2 servings):

Calories: 140
Total Fat: 2 g
Saturated Fat: 0 g
Carbohydrates: 29 g
Dietary Fiber: 7 g
Sugar: 16 g
Protein: 5 g
Cholesterol: 0 mg
Sodium: 1194 mg

Ingredients

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and rinsed
1 cup (30-40) Arbol chiles
1/2 bunch cilantro leaves, coarsely chopped
1 medium white onion, chopped
4 crushed garlic cloves
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Preheat the broiler. Arrange the tomatoes and tomatillos on a baking sheet and broil, turning occasionally until well charred, about 10 to 12 minutes. The charring is essentialit adds a rich, smoky complexity to your salsa. Transfer the roasted vegetables to a saucepan and add the chiles, cilantro, onion, garlic, and water.
Bring to a boil, then simmer until the onions become tender, approximately 12 to 15 minutes. Pour the mixture into a food processor or blender and puree until smooth, then strain through a fine-mesh sieve for a silky texture.
Serve the salsa at room temperature or slightly chilled. Store in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 3 months.