Roasted Tomato and Arbol Chile Salsa


Lupe Romero Vidal and her best friend, Chabela Cortés García, live in a 300-year-old hacienda in the countryside of Hidalgo, Mexico. They make this spicy red salsa in a deep lava-stone molcajete (mortar).

Makes 1 1/2 cups (serving size: 2 tbsp.)


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9 or 10 dried arbol chiles
2 peeled garlic cloves
4 Roma tomatoes
1 teaspoon sea or kosher salt


Total: 25 Minutes

1. Heat a cast-iron skillet over low heat. Add chiles and garlic. Toast, turning often, until chiles are a shade darker and garlic is lightly toasted, about 4 minutes. Transfer both to a bowl.

2. Increase heat to high. Add tomatoes and toast, turning occasionally, until blackened on several sides, about 10 minutes, transferring to a bowl as done.

3. To make the salsa in a mortar, put toasted garlic and salt in a deep mortar (molcajete) and pound to a coarse paste, pushing down with the pestle and then rocking it back and forth a few times before pounding again. Add toasted chiles and coarsely crush, then pound in toasted tomatoes one at a time. Add salt to taste. To make in a blender, add all ingredients at once and pulse until coarsely puréed.

Created date

January 2016

Nutritional Information

Calories 5.3
Caloriesfromfat 7.4 %
Protein 0.2 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 1 g
Fiber 0.5 g
Sodium 128 mg
Cholesterol 0.0 mg