A classic salsa that’s quick and easy to make. It’s super flavorful and go amazing with the Beet Tostadas. If you make the tostadas, make sure to make this with it. If you want it to be spicier, keep the seeds in at least one of your chiles.
- 3 Tbsp. extra-virgin olive oil
- 3 dried chiles de árbol, seeds removed, chopped
- 2 garlic cloves, finely grated
- 1 14.5-oz. can diced fire-roasted tomatoes
- Kosher salt
- 2 Tbsp. fresh lime juice
Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.
Recipe adapted from Bon Appetit magazine.