Chili Salsa
A quick, chunky salsa made with roasted chili peppers, tomato, onion, and garlic. Perfect for dipping tortilla chips or spooning over tacos.
- Total time
- 15 min
- Servings
- 4
- Calories
- 25
- Protein
- 1g
Ingredients
- 4 whole chili peppers
- 1 large tomato
- ½ medium onion
- 2 cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- 1
Stem the 4 chili peppers and chop them roughly. Dice the 1 large tomato and 1/2 medium onion. Peel the 2 garlic cloves.
- 2
In a dry skillet over medium-high heat, toast the chilies, tomato, onion, and garlic until charred in spots and fragrant, about 5-7 minutes. Turn occasionally.
- 3
Transfer the charred vegetables to a blender or food processor. Add the 1/2 teaspoon ground cumin and 1/2 teaspoon salt.
- 4
Pulse until the salsa is chunky but well combined, about 10-15 short pulses. Scrape down the sides as needed.
- 5
Taste and adjust salt if needed. Serve immediately with tortilla chips or as a topping.
Tools you’ll need
- skillet
- blender or food processor
- knife
- cutting board
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