Salsa de Arbol
Time: 30 Minutes ・ Difficulty: Easy ・ Serves: 21 People
The Southwest’s pepper varietals — from sweet bells to fiery chilies — bring layers of flavor and a sense of place to every dish. From sweet and smoky to fiery and bright, each one tells its own story. Beyond their complexity in the kitchen, peppers are also rich in vitamin C and antioxidants, making this salsa as nourishing as it is vibrant.
Ingredients
1 tablespoon olive oil
27 ounces Roma tomatoes
4 ounces yellow onion
5 teaspoons garlic (minced)
1 each chili de arbol
1.5 ounces jalapeño (roasted)
4 tablespoons apple cider vinegar
1.5 teaspoons salt
2 teaspoons honey
Instructions
1. On a sheet pan, cover the onions and tomatoes with olive oil and broil in the oven. Cook until charred. Turn as needed to ensure even charring.
2. In a pot, add charred tomatoes and onions, garlic, chili de arbol, jalapeños, apple cider vinegar, salt, honey, and 7 ounces of water. Bring to a boil
3. Reduce heat to a simmer and cover with a lid. Cook until onions are tender and tomatoes are soft.
4. In a blender, puree the salsa until smooth. Cool before serving.
Nutrition
| Calories | 20 |
| Carbohydrates | 3 g |
| Protein | Trace |
| Fat | 1 g |
| Fiber | 1 g |
| Sodium | 127 mg |