Instructions
1. Toast the Chiles
Heat a dry skillet over medium heat. Add the dried chile de árbol peppers and toast for 1-2 minutes, stirring frequently to prevent burning. Remove when they become fragrant and slightly darker. Set aside.
2. Cook the Tomatoes and Garlic
In the same skillet, heat the vegetable oil and add the tomatoes, garlic cloves, and onion. Cook for 4-5 minutes, turning occasionally, until they develop a slight char.
3. Blend the Ingredients
In a blender, combine the toasted chiles, charred tomatoes, garlic, onion, salt, water, and vinegar (if using). Blend until smooth. If the salsa is too thick, add a little more water to achieve your desired consistency.
4. Simmer the Salsa
Pour the blended salsa back into the skillet and bring it to a simmer over low heat. Cook for 5-7 minutes to meld the flavors, stirring occasionally. Taste and adjust the seasoning as needed.
Serving Suggestions
Serve warm or chilled with tacos, quesadillas, or grilled meats.
Use it as a dipping sauce for tortilla chips or drizzle over eggs for breakfast.
Tips for the Perfect Salsa
. Adjust the Heat: Reduce the number of chiles if you prefer a milder salsa, or leave the seeds out for less intensity.
. Enhance the Flavor: Add a splash of lime juice for brightness or a pinch of sugar to balance the heat.
. Storage: Store in an airtight container in the refrigerator for up to a week.
Enjoy this bold and spicy chili de árbol salsa as a staple in your kitchen!
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