Spicy Tomato Salsa with Cilantro and Chiles

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


  1. 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.
  2. 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.

Courtesy of Epicurious.com

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