- 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.)
- 1⁄2 cup tomato sauce (optional)
Directions See How It's Made
- 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.
- 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.
- Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
- If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
- This salsa may be made in advance and either refridgerated or frozen.