Classic Salsa Trio With Chips Recipe
roasted arbol | smoky chipotle | tangy tomatillo
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Ingredients
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Roasted Arbol Salsa
Smoky Chipotle Salsa
Tangy Tomatillo Salsa (Salsa Verde)
Chips
Method
Roasted Arbol Salsa
- 1
Toast and rehydrate chiles
Heat a dry skillet over medium heat. Add dried arbol chiles and toast 20–30 seconds per side until fragrant and slightly darker but not burnt. Remove and place chiles in a heatproof bowl; pour 120 ml (about 1/2 cup) of boiling water over them and let soak 15 minutes to soften. Reserve soaking liquid.
- 2
Roast tomatoes, onion and garlic
While chiles soak, heat 1 tablespoon vegetable oil in the same skillet over medium-high. Halve the roma tomatoes and place cut-side down; add the halved onion and whole garlic cloves (skin on) and brown/char 6–8 minutes, turning as needed until tomatoes and onion have good color and garlic softens. Alternatively, broil on a sheet pan until charred in spots.
- 3
Assemble and blend
Remove garlic skin. In a blender or food processor combine drained arbol chiles (reserve 2 tablespoons soaking liquid), roasted tomatoes, onion, peeled garlic, 2 tbsp cilantro, 1 tbsp lime juice and 1 tsp salt. Add 30–60 ml of the reserved soaking liquid as needed for texture. Blend to a smooth but slightly textured salsa, scraping down sides as needed.
- 4
Adjust and finish
Taste and adjust salt and lime. If too spicy, add an extra roasted tomato or a teaspoon of sugar to balance. Transfer to a serving bowl. Salsa can rest 30 minutes for flavors to meld or be served immediately.
Smoky Chipotle Salsa
- 5
- 6
Sauté
Heat 1 tablespoon olive oil in a skillet over medium. Add the red onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
- 7
Blend salsa
In a blender combine sautéed onion and garlic, 1 cup fire-roasted tomatoes, 2 chipotle peppers in adobo (start with 1 if you prefer milder), 1/2 tsp smoked paprika, 1 tsp kosher salt, 1 tsp apple cider vinegar, 1/2 tsp brown sugar and 1/2 tbsp lime juice. Blend to a smooth but slightly chunky consistency. Add 1–2 tablespoons water if too thick.
- 8
Tangy Tomatillo Salsa (Salsa Verde)
- 9
Roast tomatillos and serranos
Preheat broiler or use a hot skillet. Halve tomatillos and char cut sides and the serrano chiles (whole) until blistered and softened — about 4–6 minutes. Turn as needed so they blister evenly. Remove stems from serranos.
- 10
Blend verde
In a blender combine roasted tomatillos, blistered serranos (start with 1 if you prefer milder), 1/4 white onion, 1 garlic clove, 3 tbsp cilantro, 1 tbsp lime juice and 1 tsp kosher salt. Blend until smooth. Add up to 60 ml water to reach desired consistency.
- 11
Finish
Taste and adjust salt, lime and heat. If too tangy, a pinch of sugar will round it. Refrigerate briefly if making ahead; serve chilled or at room temperature.
Chips
- 12
Prepare chips
If using store-bought chips, transfer to a serving bowl and toss with 1/2 tsp kosher salt. For homemade: cut corn tortillas into wedges. Heat 2–3 tablespoons vegetable oil in a skillet over medium-high. Fry tortilla wedges in batches until crisp and golden, about 1–2 minutes per side. Drain on paper towels and immediately toss with 1/2 tsp kosher salt.
- 13
Serve
Arrange the three salsas in separate small bowls on a platter with the chips. Provide spoons for each salsa. Salsas keep refrigerated up to 3 days; bring to room temperature before serving for best flavor.