Table Salsa

1. 1

   In a small pot, bring the broth to a boil.

2. 2

   Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes.

3. 3

   Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes.

4. 4

   Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes.

5. 5

   Strain.

6. 6

   Place 1/2 cup of the liquid and the garlic in a blender or food processor.

7. 7

   When the chilies are cool, chop each into 4 pieces, add to the blender and puree.

8. 8

   Gradually add the rest of the liquid and the salt.

9. 9

   Adjust seasoning.

10. 10

    Can be refrigerated for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.