- 3-4 Roma tomatoes
- 7 chile de arbol (remove seeds for less heat)
- 2 garlic cloves
- Salt to taste
- Olive oil
Heat skillet on medium heat with olive oil. Fry the chile de arbol and garlic. Turn chiles careful not to burn them. Cook them until they change color from red to a burnt orange and the skin becomes toasted. Be careful not to burn garlic as it tends to turn bitter.
Let peppers cool. Remove the stems, and for a milder sauce, remove the seeds. Add the tomatoes to the pan. Turn constantly. Cook tomatoes until skin is charred and center is soft (you may need to cut large tomatoes in half). Remove ingredients from the pan and begin adding ingredients to the molcajete. Begin smashing the ingredients. Start with the chile de arbol and garlic (until you get a paste), then add the tomatoes (one at a time).
Add salt to taste.
Make your own Chile De Arbol Salsa
with this package mix from El Mercado Del Pueblo! (Just add tomatoes).
Click Here for details.