Learn how to make the classic, spicy red salsa served at Mexican restaurants. This easy recipe uses boiled Roma tomatoes and chiles de árbol for an authentic, smooth, and flavorful dip perfect for tortilla chips.
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In a saucepan of boiling water, add the Roma tomatoes and boil for 3-4 minutes.
Add the chiles de árbol to the pot with the tomatoes.
Turn off the heat, cover the pot, and let it sit for 10-15 minutes, or until the chiles are soft and pliable.
Using tongs, transfer the softened chiles de árbol to a blender.
Add the onion, garlic cloves, 1 cup of water, and salt to the blender.
Blend on high until the mixture is smooth.
Add the boiled Roma tomatoes to the blender. Peeling them first is optional.
Blend again for another 20-30 seconds until fully combined.
Pour the salsa into a serving bowl and enjoy with your favorite tortilla chips.
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