Salsa de Árbol (Mexican Tomato and Chiles de Árbol Salsa)

This easy chile-spiked simmered tomato salsa pairs well with these beet-topped tostadas, but it’s definitely an applicable topper for all your taco needs - and beyond.

3 Tbsp. extra-virgin olive oil
3 dried chiles de Árbol, seeds removed, chopped
2 cloves garlic, finely grated
1 (14.5 oz) can diced fire-roasted tomatoes
sea salt
2 Tbsp. lime juice, freshly squeezed

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.

Makes about 2 cups.

Make-Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.