Spicy Blender Salsa

I find the spiciness of this salsa does not need the addition of cumin, garlic or oregano. If you want to add them, use just 1/8 teaspoon of the spices and 1 small clove chopped fresh garlic.

Heat the dried chilies in a small fry pan on medium heat for 2 minutes to help release flavor. Do not burn them. Add 1/2 cup beef or chicken broth, salt and cover with up to 1/2 cup of water. Bring to a boil and then remove the pan from heat. Set them aside in the pan to soak (this will remove some of the heat) for 15-30 minutes. Remove seeds from the Guajillo chili and save the water/broth juice. Set the chili and broth mixture aside.

Empty the canned tomato sauces into a blender. Add lime juice, sugar and soaked chilies (also cumin, oregano and chopped garlic if you are using them). Blend 1 minute. Add chopped onions, jalapeño and cilantro and some of the juice from soaking the chilies (to thin out the salsa). Blend for 30 seconds.

Add Rotel tomatoes and blend just 5-10 seconds to chop the tomatoes just a little. Add additional water/broth juice as needed and give it one last pulse.

Serve with chips!