Roasted Tomato-Chile de Arbol Salsa


  • Put crabmeat in a bowl and pick over it carefully, removing any bits of shell. Flake gently with a fork to break up the biggest chunks, but don't mash it into a paste.

  • Gently fold in crema fresca, chives, pepper, lime juice and salsa or hot sauce. Season with salt to taste.

  • To serve, divide crab mixture among tostadas and garnish with cilantro.

Roasted Tomato-Chile de Arbol Salsa

  • Heat broiler.

  • Put plum tomatoes on a baking sheet and broil, turning, until charred, 10 to 12 min. Let them cool just until you can handle them, slip off skins and cut out tough cores. Transfer to a large bowl (don’t you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), then roughly chop them.

  • While tomatoes are broiling, heat a dry skillet over medium and toast chiles de arbol, flipping occasionally, until they just begin to smoke, about 5 min.

  • Put EVOO, onion and garlic in a saucepan, set it over medium and cook, stirring often, until onion is soft, about 7 min. Add chiles, tomatoes and 2 cups water. Bring to a simmer and cook 12 min, so flavors come together. Let cool a bit.

  • Transfer mixture to a blender. Add chopped cilantro, salt and ground black pepper and puree until mixture is very smooth.

  • Pour through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month. Recipe courtesy of Aaron Sanchez's Tip for Prepping Crab: "I like to spread the crabmeat on a dark-colored kitchen towel. This makes it easy to see and pick out the white specks of shell. You want big lump jewels of crab that are shiny and glistening."

Nutrition Facts

141 calories; 8 g total fat; 263 mg sodium. 9 g carbohydrates; 8 g protein;