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.
5m
PREP TIME
15m
COOK TIME
35
CALORIES
7
INGREDIENTS
Servings: 16 (2-tablespoons)
Ingredients
- 5 medium plum tomatoes (about 1 pound)
- 3 cloves garlic
- 1 medium white onion, coarsely chopped
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 10 El Guapo® Premium Toasted Arbol Chilis
- 3 tablespoons fresh lime juice
INSTRUCTIONS
- 1 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.
- 2 Broil on top rack 15 minutes, tossing every 5 minutes, until vegetables are evenly charred. Remove from oven. Cool slightly.
- 3 Meanwhile, soak chilis in hot water 10 minutes. Drain well. Slice chilis in half lengthwise; discard seeds and stem. Coarsely chop.
- 4 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.
