Heat up your summer taco night with this delicious salsa recipe! Tacos, burritos, enchiladas, taquitos, nachos, eggs, you name it; get creative with what you put this salsa on.
-- 2 medium tomatoes (about 1 1/4 lbs)
-- 2 cloves garlic
-- 1 to 2 jalapeño peppers (depending on heat), stemmed and seeded
-- 1 to 2 dried chile de arbol, stemmed and crushed
-- 1 tablespoon lime juice
-- 1 1/2 teaspoons kosher salt
-- 1 tablespoon extra-virgin olive oil
-- 2 tablespoons chopped cilantro
-- 1/3 cup finely chopped red onion, rinsed in cool water and drained
- Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
- In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust where needed, and serve.