Salsa Chilmol

Recipe by Chef #654995
READY IN: 30mins
YIELD: 2 cups




  • Cut tomatoes into fourths. Place in small saucepan with just enough water to cover the tomatoes.
  • Add salt and bring to boil. Simmer tomatoes for about 20 minutes.
  • Wash chile de arbol with cold water. Pat dry and remove stems.
  • Toast the chile de arbol in a toaster oven on aluminum foil. Watch closely, as chile can burn quickly. Toast until dark brown. If you don't have a toaster oven, toast in a dry pan, turning chile often so it doesn't burn.
  • Place toasted chile in the blender and blend until it is finely powdered. Place a paper towel under the lid of the blender to keep powder from escaping.
  • Add tomatoes and 1/4 cup of the liquid to the chile in blender and puree until smooth.
  • Chop onion and cilantro. Combine all ingredients.
  • Simple and delicious. Enjoy.