Total Time
28mins
Prep 25 mins
Cook 3 mins

I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them.

Ingredients Nutrition

  • 1 -2 chiles de arbol
  • 1 -2 dried red pepper, if you can't get chiles de arbol
  • 4 medium tomatoes, halved
  • 3 garlic cloves
  • 4 sprigs cilantro
  • 1 teaspoon salt
  • 1 -2 jalapeno (optional)
  • 1 -2 tablespoon oil (Recipe doesn't specify the type.)
  • 12 cup tomato sauce (optional)

Directions

  1. Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
  2. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
  3. Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
  4. If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
  5. This salsa may be made in advance and either refridgerated or frozen.

Reviews

(2)
Most Helpful

This salsa tastes good, but not like Ninfa's in my opinion. Good though.

RecipeSeeker December 22, 2008

This is a terrific and easy-to-make salsa! I used 2 chiles de arbol and 2 jalapenos (we like spicy!) and used about 1/4 cup of the optional tomato sauce to darken the color a bit. This was great warm and even better the next day. I love salsa and this is a great recipe - thanks for posting it! Made for Fall PAC 2008

loof October 20, 2008

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