La Parilla Tomato Arbol Salsa

This La Parilla Tomato Arbol Salsa delivers the intense, uncomplicated heat typical of northern Mexican cuisine. Unlike smoky charcoal-grilled salsas, this version relies on frying dried arbol chiles in corn oil to achieve a bright, direct kick. The process involves pan-roasting Roma tomatoes and garlic until soft and deeply browned, adding a savory depth that balances the sharp acidity of the tomatoes. The resulting sauce is vibrant red, slightly oily from the chile frying, and packed with aromatic notes of toasted cumin and Mexican oregano. It is an excellent condiment for quesadillas, broiled meats, or any dish needing a serious flavor boost. Keep in mind that this salsa is designed to be quite hot, so use it generously but with caution.

Cooking Method: Frying, Grilling, Roasting

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 358.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This La Parilla Tomato Arbol Salsa delivers the intense, uncomplicated heat typical of northern Mexican cuisine. Unlike smoky charcoal-grilled salsas, this version relies on frying dried arbol chiles in corn oil to achieve a bright, direct kick. The process involves pan-roasting Roma tomatoes and garlic until soft and deeply browned, adding a savory depth that balances the sharp acidity of the tomatoes. The resulting sauce is vibrant red, slightly oily from the chile frying, and packed with aromatic notes of toasted cumin and Mexican oregano. It is an excellent condiment for quesadillas, broiled meats, or any dish needing a serious flavor boost. Keep in mind that this salsa is designed to be quite hot, so use it generously but with caution.

Ingredients

1/4 cup Corn oil
12 Arbol Chiles -- with seeds
2 Roma (plum) tomatoes
6 md Cloves garlic
3/4 cup Water
1/4 teaspoon Mexican oregano -- toasted
1/4 teaspoon Kosher salt
1/4 teaspoon Cumin -- toasted and ground

Directions

1
Place Roma tomatoes in a dry skillet over medium-high heat and pan-roast, turning occasionally, until blistered, deeply browned, and soft.
2
In the same skillet, pan-roast garlic cloves until brown and soft, then remove and peel once cool enough to handle.
3
Heat corn oil in a medium-sized skillet over medium-high heat until hot but not smoking.
4
Fry the arbol chiles, 1 or 2 at a time, for about 10 seconds until they puff up and brown.
5
Remove chiles immediately to avoid burning, which causes bitterness.
6
Shake off excess oil from the fried chiles and transfer them to a blender.
7
Add 2 tablespoons of the chile cooking oil, the roasted tomatoes, peeled garlic, and water to the blender.
8
Blend the mixture until completely smooth.
9
Add the toasted oregano, salt, and ground cumin, then blend again briefly to incorporate.

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.

Keywords: arbol chiles, mexican salsa, spicy dip, roasted tomato, garlic, corn oil, cumin, oregano, north mexican, quesadilla topping, hot sauce, vegetarian, vegan, homemade salsa, condiment, fiery, rustic, blender, pan roasted, traditional

Read it online: https://www.chefs-mate.com/recipe/la-parilla-tomato-arbol-salsa/