Salsa de Chile de Árbol y Morita Asada

Name: Salsa de Chile de Árbol y Morita Asada
Cuisine: Mexican
Ingredients: 1 teaspoon sea salt; ½ large white onion (6¼ ounces/175 g), sliced into thick rounds; 2 cloves garlic, peeled; 1 dried morita chile, stem and seeds removed; 10 chiles de árbol; 5 medium roma tomatoes (10½ ounces/300 g); 1 serrano chile, stem removed; 2 tablespoons grapeseed oil

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

Certain dried chiles deliver varying levels of lingering heat. This salsa combines the zippy, instant heat of chiles de árbol with the deeper flavor and longer heat of moritas, making it one of the most well-rounded salsas you can make.

Ingredients

5 medium roma tomatoes (10½ ounces/300 g)
1 serrano chile

Americas
Mexico
Starter
Gluten-free
Vegan
Central America

Method

Start a charcoal or gas grill. Gas should be set to high. If using a pellet grill, preheat your grill to 425°F (220°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

Place the tomatoes and serrano directly on the grill and cook until they are softened and charred, about 10 to 15 minutes. Remove to a plate.

Heat the oil in