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

Andrew Zimmern
June 2013

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Recipe Summary

total:
20 mins
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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