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Auntie E’s Amazing Salsa – 3 Heats

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Level: Easy

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Description

This is a great table salsa. What I like about it is you can use the base recipe, change it up with some fresh ingredients and even add tomato sauce to make 3 heats. It is a great addition to guacamole, eggs and even soup. The flavors can be tweaked by adding more or less chilis, cilantro, garlic, etc. You choose!

Ingredients

  • 8 whole Dried Arbol Chilies, More If You Want It Hot Hot
  • 1 whole Onion, Peeled And Quartered
  • 28 ounces, weight Canned Tomatoes, Whatever Is In The Pantry
  • 1 cup Fresh Cilantro, Packed If You Love It
  • 1 clove Garlic , Peeled, Or More To Taste
  • Kosher Salt To Taste

Preparation

In a heavy skillet, dry roast your chilies over medium-high heat till fragrant. They will go from brick red to almost black. The warm fragrant aroma that simply dry roasting these dried chilies will leave in your kitchen is to die for. Let them cool and then snap off the stems.

Using your food processor, place onions, cilantro, peeled garlic, tomatoes and roasted chilies in the bowl. Start with 7-8 chilies and if you find you want a hotter heat, add them accordingly. Pulse until well blended. Add about a teaspoon of kosher salt. Pulse to blend. Taste. Adjust the salt. If you find this heat is too whimpy, break up another 1-3 chilies and pulse again until smooth. I find that 8-9 chilies, depending on how hot the chilies are, is a good start. This is my salsa base.

Variations:

For medium heat, finely chop some onion and fresh tomato and add to a bowl. Add a few tablespoons of the hotter salsa base. Mix well. Voila! Medium chunky salsa.

For mild heat, prepare the medium salsa above, add ½ – 1 whole can (14.5 oz. can) of tomato sauce. Mix well and there you have it. 3 salsas from one base.

Tip:dry roast 20-25 Arbol chilies at once. Leftover chilies can be stored in baggies or other airtight container. This will allow you to make this pantry-ready salsa in no time.

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molchase on 4.29.2010

This is really delicious. And easy! We are big salsa eaters around here, and when I made salsa in the past, it’s most often been pico de gallo–fresh tomatoes, jalapenos, red onion, cilantro, lime, salt, and a little garlic (delicious, but lots of chopping). I also make some of Rick Bayless’ salsas with roasted tomatoes, onions, and peppers (also very good, but a LOT of work and mess and fuss). This is fantastic, quick, doesn’t dirty every dish in my kitchen, and works on everything–chips and salsa, stirred into refried beans or rice, over a chicken taco. I add a pretty hefty blast of black pepper, about a tablespoon, and an extra onion, diced a little less finely than the food processor does it. Yum!!

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