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In a heavy skillet, dry roast your chilies over medium-high heat till fragrant.
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They will go from brick red to almost black.
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The warm fragrant aroma that simply dry roasting these dried chilies will leave in your kitchen is to die for.
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Let them cool and then snap off the stems.
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Using your food processor, place onions, cilantro, peeled garlic, tomatoes and roasted chilies in the bowl.
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Start with 7-8 chilies and if you find you want a hotter heat, add them accordingly.
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Pulse until well blended.
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Add about a teaspoon of kosher salt.
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Pulse to blend.
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Taste.
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Adjust the salt.
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If you find this heat is too whimpy, break up another 1-3 chilies and pulse again until smooth.
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I find that 8-9 chilies, depending on how hot the chilies are, is a good start.
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This is my salsa base.
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Variations:
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For medium heat, finely chop some onion and fresh tomato and add to a bowl.
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Add a few tablespoons of the hotter salsa base.
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Mix well.
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Voila!
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Medium chunky salsa.
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For mild heat, prepare the medium salsa above, add 1/2 1 whole can (14.5 oz.
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can) of tomato sauce.
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Mix well and there you have it.
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3 salsas from one base.
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Tip:dry roast 20-25 Arbol chilies at once.
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Leftover chilies can be stored in baggies or other airtight container.
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This will allow you to make this pantry-ready salsa in no time.
