Spicy Tomato Salsa with Cilantro and ChilesRhoda Boone, food styling by Rhoda Boone
This cooked tomato salsa has a smooth, sauce-like texture that makes it perfect for dipping chips or drizzling over nachos.
Recipe information
Total Time
15 Minutes
Yield
Makes 2 Cups
Ingredients
2 medium tomatoes (about 1 1/4 lbs)
2 cloves garlic
1 to 2 jalapeño peppers (depending on heat), stemmed and seeded
1 to 2 dried chile de arbol, stemmed and crushed
1 tablespoon lime juice
1 1/2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped cilantro
1/3 cup finely chopped red onion, rinsed in cool water and drained
Preparation
Step 1
Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
Step 2
In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.
Recipe notes
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