← Nouns Cooking · Mexican

Ingredients

• 500 g plum tomatoes
• 2 cloves Garlic, unpeeled
• ¼ white onion, in one chunk
• 8 dried chiles de árbol (fewer for milder), stems removed
• 1 tsp Salt
• 1 tbsp Vegetable oil (optional)

Method

1. Heat a heavy dry frying pan or griddle over medium-high heat. Roast the tomatoes, garlic and onion, turning, for 10–12 min until blackened in patches and soft. Peel the garlic.
2. In the same pan over low heat, toast the chillies for about 30 seconds, turning, just until they darken slightly and smell toasty. Burnt chillies make a bitter salsa, so watch them closely.
3. Blend the tomatoes, garlic, onion, chillies and salt until you have a slightly rough salsa. Add a splash of water if it is too thick.
4. For a richer, rounder salsa, fry it in the oil over medium heat for 4–5 min. Taste for salt and serve warm or cold.

Tips

• Chiles de árbol are very hot; start with 4 and blend in more to taste.
• Wash your hands well after handling the chillies, and avoid touching your eyes.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless Mexican Food Journal