Ingredients:

  • 8 dried chili de arbol peppers
  • 4 medium ripe tomatoes
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 lime, juiced
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon olive oil, optional

Instructions:

  1. Remove stems and seeds from the chili de arbol peppers. Toast the peppers in a dry skillet over medium heat until fragrant (about 2-3 minutes).
  2. Char the tomatoes in the same skillet until the skins are blistered (about 5-7 minutes).
  3. In the skillet, add olive oil and sauté the chopped onion until translucent (about 3-4 minutes). Add minced garlic and cook for another 30 seconds until fragrant.
  4. In a blender, combine toasted peppers, roasted tomatoes, sautéed onion, garlic, lime juice, and salt. Blend until smooth; adjust seasoning if needed.
  5. Transfer salsa to a bowl and serve immediately or refrigerate for enhanced flavors.