This vibrant Northern Mexican salsa delivers a direct, uncomplicated heat that cuts through rich dishes beautifully. By pan-roasting Roma tomatoes and garlic until blistered and soft, you develop deep, smoky undertones that contrast with the bright acidity of the fresh tomatoes. The star of the show is the arbol chiles, which are quickly fried in corn oil to puff up and release their intense, sharp heat without turning bitter. Combined with toasted cumin and oregano, this sauce offers a complex aromatic profile. It is perfect for topping quesadillas, broiled meats, or simply spooning over eggs. Serve it fresh for the best texture and flavor, or keep it refrigerated for a few days to let the spices meld.
Status
Description
This vibrant Northern Mexican salsa delivers a direct, uncomplicated heat that cuts through rich dishes beautifully. By pan-roasting Roma tomatoes and garlic until blistered and soft, you develop deep, smoky undertones that contrast with the bright acidity of the fresh tomatoes. The star of the show is the arbol chiles, which are quickly fried in corn oil to puff up and release their intense, sharp heat without turning bitter. Combined with toasted cumin and oregano, this sauce offers a complex aromatic profile. It is perfect for topping quesadillas, broiled meats, or simply spooning over eggs. Serve it fresh for the best texture and flavor, or keep it refrigerated for a few days to let the spices meld.Ingredients
Directions
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Pan roast the Roma tomatoes until they are blistered, deeply browned, and soft.
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Pan roast the garlic cloves until brown and soft, then peel them.
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Heat the corn oil in a medium-sized skillet over medium-high heat until hot but not smoking.
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Fry the arbol chiles, 1 or 2 at a time, in the hot oil until puffed and browned, about 10 seconds. Do not burn them or they will taste bitter.
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Shake off excess oil from the chiles and place them in a blender.
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Add 2 tablespoons of the chile cooking oil, the roasted tomatoes, roasted garlic, and water to the blender.
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Blend the mixture until smooth.
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Add the toasted oregano, salt, and ground cumin to the blender and blend again until well combined.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 358.1kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 1244.4mg52%
- Total Carbohydrate 49.9g17%
- Dietary Fiber 3.3g14%
- Sugars 1.5g
- Protein 9.7g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This salsa is typical of northern Mexico, where flavors tend to be brutal, hot, and direct. It is an excellent condiment for quesadillas and broiled meats.
Be careful with the heat level; people in the north like their food hot.
Store the salsa tightly covered in the refrigerator for up to 3 days.
