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