Active Time
N/A
Total Time
20 MIN
Yield
Serves : 2 cups

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: Great Salsa Recipes

How to Make It

Step 1    

Preheat the broiler and set a rack 8 inches from the heat. Arrange the tomato halves on a rimmed baking sheet, cut sides down. Broil the tomatoes until the skins are charred and blistered, about 5 minutes. Turn the tomatoes cut sides up and broil until charred in spots, about 5 minutes longer. Discard the tomato skins.

Step 2    

Meanwhile, in a medium skillet, heat the corn oil. Add the chopped garlic and cook over moderately low heat until golden, about 3 minutes. Add the árbol chiles to the skillet and cook until softened slightly, about 2 minutes.

Step 3    

Scrape the chiles, garlic and oil into a food processor. Add the water and pulse, scraping down the sides as necessary, until a chunky puree forms, 2 minutes. Add the tomatoes, cumin and oregano and pulse until a chunky salsa forms. Season with salt and serve.

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