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.
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