Roxy15
New member
I asked someone on a recipe site that I belong to, how they made this salsa..this is their reply.
Salsa:
Handful of chile de Arbol, stemmed and toasted for a minute in a pan.
Place in a bowl and add hot water to rehydrate, cover to soften in 15 minutes.
Roast, toast in pan or add fresh to blender 2 tomatoes, 1/2 onion and the garlic. Remove chile from water and add the tomatoes, onions, garlic, and 1/2 cup or more tap water to blender and purée.
(You can skip this step, but I added a small amount of oil to a pan and added in my puréed mixture and cooked for 5 minutes).
Season with salt and thin with water to your desired consistency for chips or tacos, etc. I like mine cool.
Optional cilantro-(I didn’t add it)-and lime, but I’d save the lime for a tequila shooter!
View attachment 18290
Salsa:
Handful of chile de Arbol, stemmed and toasted for a minute in a pan.
Place in a bowl and add hot water to rehydrate, cover to soften in 15 minutes.
Roast, toast in pan or add fresh to blender 2 tomatoes, 1/2 onion and the garlic. Remove chile from water and add the tomatoes, onions, garlic, and 1/2 cup or more tap water to blender and purée.
(You can skip this step, but I added a small amount of oil to a pan and added in my puréed mixture and cooked for 5 minutes).
Season with salt and thin with water to your desired consistency for chips or tacos, etc. I like mine cool.
Optional cilantro-(I didn’t add it)-and lime, but I’d save the lime for a tequila shooter!
View attachment 18290
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