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Recipe courtesy of Birrieria Zaragoza via WTTW Chicago
- 4 Roma tomatoes
- 2 garlic cloves
- 2 arbol chiles
- 1 tsp. kosher salt
- Double wrap Roma tomatoes and garlic cloves in aluminum foil and place directly on stove burner at medium heat for 7 minutes on each side.
- Using steel tongs, roast arbol chiles directly over the open flame until fully roasted.
- Add salt to arbol chiles and mash using a molcajete and pestle, if available. Otherwise, simply place all ingredients in a food processor and chop for about 5 seconds, or until you reach the desired consistency.
- Place your salsa in a bowl and eat it with your favorite chips.