Description
This salsa is very spicy, and the color is very vibrant. A little bit goes a long way, and topping whatever food you eat brings out its flavor.
Ingredients
Units
Scale
- 20 dried chile japones (red peppers) (or .40 oz )
- 7 dried chile arbol (or .10 oz)
- 2 garlic cloves
- 1/4 salt
- 1/4 cup water
Instructions
- Carefully remove seeds from dried chiles.
- In a cast-iron skillet or any skillet you have, toast the chiles for 1-2 mins; until they become slightly burned.
- Add toasted chiles, garlic cloves, salt, and water; blend until it becomes smooth.
- Add more water to get to the desired consistency if needed, and adjust salt if needed.
Notes
- Wear gloves when handling chiles because they can burn your hands.
- Store remaining salsa in an airtight container in the refrigerator for up to 3-4 weeks.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Cuisine: Mexican