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Roasted Tomato and Árbol Chile Salsa

  • TOTAL TIME: 20 MIN
  • SERVINGS: 2 cups
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork.

  1. 5 plum tomatoes, cored and halved lengthwise
  2. 3 tablespoons corn oil
  3. 5 garlic cloves, coarsely chopped
  4. 12 dried árbol chiles, stems discarded
  5. 3 tablespoons water
  6. 1 teaspoon ground cumin
  7. 1 teaspoon dried oregano
  8. Salt
  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.
  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.
  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.