Toasted Arbol Chile and Tomato Salsa
By: McCormick Kitchens
Made With:
Broiling tomatoes, garlic and onion add smoky, charred flavor to this tomato salsa. Toasted Arbol Chilis give it lively heat and color. Delicious served as a bold, spicy condiment for tortilla chips, nachos, tacos, grilled meats or rice and beans.
Broiling tomatoes, garlic and onion add smoky, charred flavor to this tomato salsa. Toasted Arbol Chilis give it lively heat and color. Delicious served as a bold, spicy condiment for tortilla chips, nachos, tacos, grilled meats or rice and beans.
Key products
Instructions
- Preheat broiler to high. Line a large shallow baking pan with foil. Poke garlic cloves into tomatoes. Arrange tomatoes and onion on baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1 teaspoon of the salt.
- Broil on top rack 15 minutes, tossing every 5 minutes, until vegetables are evenly charred. Remove from oven. Cool slightly.
- Meanwhile, soak chilis in hot water 10 minutes. Drain well. Slice chilis in half lengthwise; discard seeds and stem. Coarsely chop.
- Place broiled vegetables, pan juices, chilis, remaining 1/2 teaspoon salt, lime juice and remaining 2 tablespoons oil in food processor. Pulse to coarsely chop, or until desired consistency is reached. Serve with tortilla chips.
