Equipment
Ingredients
Vegetables
- 500 g roma tomatoes, whole
- 100 g white onion, peeled and quartered
- 3 garlic, peeled
Chilies & Seasoning
- 5 dried chile de árbol
- 5 g salt
- 60 ml warm water
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Wipe the dried chilies clean with a damp cloth and remove the stems. Shake out excess seeds if you prefer less heat.
Heat a dry skillet over medium heat. Toast the dried chilies for 30-60 seconds, turning constantly, until they darken slightly and become fragrant. Do not burn them or they will taste bitter.
Place the toasted chilies in a small bowl and cover with the warm water. Let them soak for 10-15 minutes to soften while you cook the vegetables.
In the same hot skillet, place the tomatoes, onion quarters, and garlic cloves. Roast the vegetables, turning occasionally. Remove garlic early (approx. 5 mins) to prevent burning, remove onions when softened and charred (approx. 10 mins), and roast tomatoes until blistered and soft (12-15 mins).
Transfer the soaked chilies (and 1 tablespoon of the soaking liquid), roasted garlic, and salt to a blender. Blend on high until a smooth paste forms.
Add the roasted tomatoes (skin on) and onions to the blender. Pulse 4-6 times to combine while maintaining a chunky, rustic texture. Stir in chopped cilantro if using.
Chef's Notes
- Leaving the blackened skins on the tomatoes is essential for the authentic 'tatemada' (roasted) flavor profile.
- For a more traditional texture, use a Molcajete (volcanic stone mortar). Grind the salt, garlic, and chilies first, then mash in the onions and tomatoes.
- This salsa pairs exceptionally well with fatty meats like carnitas or barbacoa because the acidity cuts through the richness.
- Arbol chilies are potent; start with fewer if you have a low heat tolerance and add more gradually.
Storage
Refrigerator: 1 week — Store in an airtight jar. Flavor improves after 24 hours.
Freezer: 3 months — Texture may become slightly watery upon thawing.
