Ready your chips, wraps, roasted veg, everything savoury that you can dip into this smoky, spicy salsa! Control the heat by adding less or more chilis. After all the roasting in the oven, the rest of the procedure is easy-peasy.
2 large tomatoes
half a yellow onion
3 cloves of garlic
5-10 chiles de arbol
water, as needed
Preheat your oven to 425°F.
In a roasting pan, add your tomatoes, onion and garlic and roast for 20 mins, until everything is browned and the skins on tomatoes have popped.
Place the chilis in a small foil pack and seal all the edges. Roast for 7 minutes.
In a blender or food processor, place all the ingredients and blend until a smooth sauce has formed. Add just enough water until your desired consistency has achieved.
Serve in a small bowl and enjoy!
Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.