Do you know a good place to get the ingredients for this recipe? It does
sound good, but Safeway is not the best place to find stuff like this.

"newsuser" > wrote in message
...
>
> Been awhile since I've seen a salsa recipe posted. My friends Mom used
> to make a sauce very similar to this but with pequins and tomato sauce.
> I've been blssed with a bunch of tomatos this year and needed a good way
> tio use some of them. I would imagine that it would be just fine with
> canned tomatoes as well.
>
> Salsa de Chile de Arbol
>
>
>
> 20-40 Chile de Arbols or other small dried red chiles.
> 10 Chile Pequin (because I had some)
> 2 Tomatillos
> 5 Medium Tomatoes
> 1 1" thick slice of white onion. Probably about 1/3 cup if chopped.
> 2 Cloves garlic.
> 1 T Apple Cider Vinegar
> 1 T Salt
>
>
> Bring enough water to cover your chilies to a boil. Stem (and seed if
desired-I did)
> the de Arbol Chilies. Toast de arbols on comal or cast iron skillet taking
> care not to burn them. Toast the Pequin chilies.(quickly!) Put toasted
chiles in
> a heat proof bowl and add boiling water. Let steep. The toasting and soak
> are an important step. Salsa tastes raw if you omit.
>
> Toast remaining vegatables until soft. I did not leave them so long as to
> blacken, but one could for rusticer sauce.
> Blend chiles and garlic with enough of the soaking water (My water this
> time was bitter, so I used plain tap water) to thoroughly blend.
> Add vegetables, vinegar, and salt and adjust consistency with water.
> Season to taste. Allow 1 hour to meld. Great on meats, eggs, and chips.
Last
> batch I whomped out lasted near a week in the fridge with no spoilage.
Most
> salsas don't last that long around my house, but this stuff is pretty
> hot.
>
> Enjoy
>
>
>