Salsa is one thing that I can eat with a big smile each and every day. I can literary live on salsa. Add them to anything and it can turn even the most boring meal to a fiesta. Trust me on this, a good salsa will never let you down!
So with all that being said let’s make some salsa. This smoky salsa is loaded with strong and sweet flavors of toasted dried chilies. This is not your bottle salsa, this is a truly spicy and earthy salsa. The dried arbol chilies are very spicy, if you don’t like it too hot than you can only use 4-5 dried ancho chilies for this recipe. They are much milder and sweet, also if you can’t find or do not want to use dried chilies, you can use fresh jalapeno, ancho or even serrano, just toast them along with garlic and tomato. The possibilities are endless, jump in and make this salsa just like this or add your own twist.
So my lovelies hang-on it is almost the middle of the week, enjoy your rest of the week and have fun!
- 2 dried ancho chilies, stemmed
- 6-8 arbol chilies, stemmed
- 2 large tomatoes, cut in half
- 4 medium-size garlic cloves
- 1 medium-size lime
- 2 tablespoons cilantro, chopped
- Salt as per taste
- Roll the dried arbol chilies between your fingers to loosen the seeds and the break them in half and take out as many seeds as possible. For dried ancho chilies, tear them open and take out all the seeds.
- In a large skillet heat the oil on medium-heat, add the deseeded chilies to the skillet and keep turning them continuously until they start releasing aromas and have changed the color slightly. Don’t leave the chilies unattended as they can get burned really fast.
- Once the chilies are done remove them on a plate with help of slotted spoon, leaving behind as much oil as possible. Now in the same skillet add the garlic cloves and tomatoes and toast them for 3-4 minutes on each side.
- Add the toasted dried chilies, garlic, tomatoes and salt in a blender along with ½ cup of water. Blend it an almost smooth paste. Take the salsa out in a serving dish.
- Add the juice of the lime, chopped cilantro(optional) and more water if you feel to thin out its consistency. Check for the seasoning and serve.