I gotta scale this up. It’s an arbol salsa I made this week that I can’t stop eating. It’s so hot, so bright, so lively. I simply just boiled 1.5lbs tomatoes, half a white onion, and 4-5 garlic cloves for 15 minutes. Then added that, drained, to ~18 toasted and soaked arbol chilis. Ran it all through the food processor and added salt. So good.
by agwalters
3 Comments
I do something similar, but I fry instead of boil (and don’t strain). Might give boiling a try.
I love it and make basically the exact same thing. How much salt do you use (like, numbers at least ballpark). I feel like I either hugely over or under salt it every time.
This is very similar to my favorite salsa to make. I skip the onion and use raw tomatoes (peeled), garlic, and a little white vinegar. Sometimes I put mexican oregano in as well.