Auntie Es Amazing Salsa 3 Heats

1. 1

   In a heavy skillet, dry roast your chilies over medium-high heat till fragrant.

2. 2

   They will go from brick red to almost black.

3. 3

   The warm fragrant aroma that simply dry roasting these dried chilies will leave in your kitchen is to die for.

4. 4

   Let them cool and then snap off the stems.

5. 5

   Using your food processor, place onions, cilantro, peeled garlic, tomatoes and roasted chilies in the bowl.

6. 6

   Start with 7-8 chilies and if you find you want a hotter heat, add them accordingly.

7. 7

   Pulse until well blended.

8. 8

   Add about a teaspoon of kosher salt.

9. 9

   Pulse to blend.

10. 10

    Taste.

11. 11

    Adjust the salt.

12. 12

    If you find this heat is too whimpy, break up another 1-3 chilies and pulse again until smooth.

13. 13

    I find that 8-9 chilies, depending on how hot the chilies are, is a good start.

14. 14

    This is my salsa base.

15. 15

    Variations:

16. 16

    For medium heat, finely chop some onion and fresh tomato and add to a bowl.

17. 17

    Add a few tablespoons of the hotter salsa base.

18. 18

    Mix well.

19. 19

    Voila!

20. 20

    Medium chunky salsa.

21. 21

    For mild heat, prepare the medium salsa above, add 1/2 1 whole can (14.5 oz.

22. 22

    can) of tomato sauce.

23. 23

    Mix well and there you have it.

24. 24

    3 salsas from one base.

25. 25

    Tip:dry roast 20-25 Arbol chilies at once.

26. 26

    Leftover chilies can be stored in baggies or other airtight container.

27. 27

    This will allow you to make this pantry-ready salsa in no time.

* Per serving · 4 servings · Values may vary.