Fiery Charred Tomato Red Salsa
A vibrant and delicious salsa made with roasted tomatoes, garlic, and dried chiles that adds heat and flavor to any dish.
Ingredients
Vegetables and Fruits
- 4 pieces ripe Roma tomatoes
- 4 pieces dried guajillo chiles stemmed and seeded
- 2 pieces dried chile de árbol
- 4 cloves garlic skin on
- 1/2 small white onion
Other Ingredients
- 1 tablespoon neutral oil like avocado or grapeseed
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sugar optional
- as needed cups water for blending
Instructions
Preparation
- Preheat the oven or grill to high heat.
- Place the tomatoes, garlic, and onion on a baking sheet, and drizzle with the neutral oil.
- Roast until the tomatoes are charred and softened, about 15-20 minutes.
- While the vegetables are roasting, toast the dried chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- Once the tomatoes and garlic are roasted, let them cool slightly.
Blending
- In a blender, combine the roasted tomatoes, garlic (skin removed), onion, toasted chilies, salt, apple cider vinegar, and sugar if using.
- Blend until smooth, adding water as needed to reach your desired consistency.
- Taste and adjust seasoning if necessary.
Notes
Store any leftover salsa in an airtight container in the refrigerator for about 3 to 5 days. For longer storage, freeze it in an ice cube tray and then transfer cubes to a freezer-safe bag for up to 3 months. Roast the tomatoes until nicely charred for the best flavor.