There is no reason not to try this Tomato and Chile de Árbol Salsa. No excuses why you shouldn’t enjoy it. It goes with everything, from Tacos to Birria!
First, you can definitely make this in the blender/food processor. And second, remember that you can adjust the amount of chile in the recipe to suit your pungency tolerance.
Why do Mexicans love pre-Columbian crushing tools like molcajetes if everyone is so busy these days?
The reasons are various and sundry. For starters, the resulting Tomato and Chile de Árbol Salsa will be chunky. And last, some of the earthy flavor from the stone is imparted to the salsas. It transfers, lending them that characteristic je ne sais quoi flavor.
If you own one of these mortars and thought it was broke because of all those grooves in its bottom and walls, know that it is certainly not broke. Quite the contrary.
People in Mexico actually take a chisel and a hammer to the bottom when their mortars succumb to the wear and tear. You need a rough bottom to better crush ingredients.
Notes
I left the seeds in my chiles to make my salsa hotter.
Semi-charring the tomatoes and other salsa ingredients, or “roasting” them, gives the salsa a smokily tantalizing delicious taste.
Remember, you don’t have to crush everything to a paste. We want a perfectly imperfect chunky salsa.
If using a blender, process the roasted chiles first with a teeny bit of oil or water, to keep the blender running; then add the rest of the ingredients in the order specified above.
Ingredients
- 1/2 TBSP of vegetable oil
- 5 – 10 dried chiles de arbol, stalks, veins and seeds removed (adjust number of chiles to taste)
- 4 tomatoes
- 1 large (2 small) garlic clove coarsely chopped
- 1/2 onion, sliced or coarsely chopped
- Pinch of salt and freshly ground pepper to taste
Instructions
- In a skillet pour the oil and warm it up. Add the chiles and brown them on low-medium heat. Stir constantly and don’t let them burn; that would make them bitter, 3 – 4 minutes. They will change color to a brighter red and get some darker spots; their texture also changes. When the changes become apparent, that’s when they’re done (see picture of the chiles in the skillet, above).
- Place the chiles in the mortar; roast the tomatoes in the same skillet and let the skin get slightly brown. Move the tomatoes around in the skillet occasionally.
- Crush the chiles with the pestle moving it in firm circular motions, applying pressure. Add the garlic, then the onion and finally season with salt and pepper.
- Once the tomatoes have some dark spots (see picture above), remove the base of the stalk and crush them one by one; don’t remove the skin. You can cut them in pieces if it will make them easier to crush; it will seem hard at first as they want to slip all over the place but you will get the knack of it.
[…] region) and eat while warm with your favorite Salsa (click here for recipes: Tomatillo Salsa Verde, Tomato and Chile de Árbol Salsa or Guacamole). It’s not as good if you reheat it, but it’s so delectable that I can […]
[…] is perfect if you love tangy flavors. If you prefer something a little, or a lot, more fiery this Tomato and Chile de Árbol Salsa is for you! And make this authentic Guacamole […]