Charred Salsa
Description
🔥🥵 This salsa did NOT come to play. We took tomatoes, peppers, onions & garlic and gave ’em a good char until they were smoky, sassy, and ready to party. The result? A bold, fiery salsa that makes chips disappear in seconds.
It’s got that kissed-by-the-flames flavor that’ll have your tacos dancing, your eggs singing, and your friends asking, “Wait… you made this?!” 😏
Warning: may cause double dipping.
Ingredients
4 roma tomatoes
1 jalapeno, stem removed
3 garlic cloves
5–6 chile de arbol, or more depending on your heat level
10-12 tortilla chips
Kosher salt
½ red onion, finely chopped
½ bunch cilantro, chopped
Instructions
Heat a comal or a cast iron skillet over high heat. Add the roma tomatoes and jalapeno to the dry pan, and cook until well charred, turning to get all sides. Remove and set aside. Turn the heat down a bit, then add the garlic, and turn it quickly just to get a nice char. Remove and set aside. Add the chile de arbol, THEY BURN QUICKLY, so turn them fast. Then remove. Cut the tomatoes in half, then add the tomatoes, jalapeno, garlic, and chile de arbol to a blender and blend until smooth. Add the tortilla chips, I start with 6 and add more to get the thickness you want. Blend until smooth. Taste and add the kosher salt to taste. Remove and place in a bowl. Stir in the chopped red onion and cilantro. Serve with tortilla chips.
