This salsa is really spicy and fantastic on Mexican food when added in moderation. I like to place a bowl of it on the table with dinner, especially if there is not a lot of chili in the main dishes. That way those that prefer their food hotter, can sprinkle a little on their plates as they see fit.
This salsa is heavily salted, something typical of many hot salsas in Mexico. As you will only use a smidgen of salsa on your taco (or whatever), the larger amount of salt works out perfectly. Don't skimp.
Makes 1/2 cup
12
dried arbol chilies, without stem1/2
tomato1
tsp salt
Two basic ingredients is all it takes for this hot and spicy salsa
Heat a frying pan over high heat. Toast the chilies for a few seconds until darkened. Transfer the chilies to a small pot and add the tomato and about 1/4 cup water. Place over medium heat and bring to a boil. Once boiling, turn off heat and let the ingredients steep for 10 minutes.
The chilies and tomato have cooked and are ready to be blended
Transfer everything to the blender and blend until smooth. Transfer to a serving small bowl and add the salt.
The salsa is best consumed the day it is made as the flavors tend to muddy over time.