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Epicurious

Salsa de Árbol

4.4

(2)

small bowl of bright red salsa de rbol with a spoon
Photo by Alex Lau, Food Styling by Rebecca Jurkevich

This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.  

  

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Recipe information

  • Yield

    Makes about 2 cups

Ingredients

3 Tbsp. extra-virgin olive oil
3 dried chiles de árbol, seeds removed, chopped
2 garlic cloves, finely grated
1 (14.5-oz.) can diced fire-roasted tomatoes
Kosher salt
2 Tbsp. fresh lime juice

Preparation

  1. Step 1

    Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.

    Step 2

    Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.

    Step 3

    Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.

TagsSalsaCondimentMexicanLatin AmericanChile de ÁrbolChileVegetableCanned TomatoTomatoDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadSauteBon Appétit

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