This easy homemade spicy tomato salsa has a kick from a combination of fresh jalapeños and crumbled dried chile del arbol. You can whip it up in minutes in a food processor.
5–6 medium vine-ripened tomatoes (about 1–1/4 pounds)
2 garlic cloves
1 jalapeno, stemmed and deseeded
1 dried chile de arbol, stemmed and crushed
1 tablespoon fresh lime juice
1–1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons chopped cilantro
1/3 cup finely chopped red onion
Bring a large pot of water to a boil. Score an x in to the bottom of each tomato and carefully lower into the boiling water along with the garlic. Boil for 2 minutes before removing from the water and transferring to a bowl of cold water. Peel and core the tomatoes and peel the garlic.
Place the tomatoes, garlic, jalapeño, chile de arbol, lime juice, salt, pepper and olive oil in the bowl of a food processor or blender. Puree the mixture until almost smooth, but still a bit chunky. Pour the mixture into a bowl and stir in the cilantro and red onions. Taste the salsa and add more salt and pepper if necessary.
If you want thicker salsa, you can drain the excess liquid by placing it in a fine mesh strainer.