Recipe courtesy of Aarón Sánchez
From:
Food Network Magazine
Salsa De Arbol
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 99
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 862 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 99
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 862 mg
Ingredients
Directions
- Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
- Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
