Salsa de Árbol

bon appétit sauce salsa condiment/spread mexican chile pepper garlic tomato vegetarian vegan dairy free soy free peanut free tree nut free wheat/gluten-free quick & easy healthy

Rick Martinez

Makes about 2 cups

Source

Ingredients

3 Tbsp. extra-virgin olive oil

3 dried chiles de árbol, seeds removed, chopped

2 garlic cloves, finely grated

1 (14.5-oz.) can diced fire-roasted tomatoes

Kosher salt

2 Tbsp. fresh lime juice

Method

Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.

Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.

Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.