Ingredients:
4 roja tomatos
8 cloves of garlic
6 dried chiles de arbol
3 jalapenos
2 fresh lemons
1 sweet onion
1 teaspoon Knorr chicken bouillon powder
salt
pepper
Recipe:
Broil the tomatoes and jalapenos and on high for 5 minutes or until the skins start blistering and charring. Prior to broiling, spray with canola oil and salt and pepper to your taste.
Broil the onions separately for 5 minutes until the onions start blistering and charring. Prior to broiling, spray with canola oil and salt and pepper to your taste.
On the stove top, bring a cup of water to a boil with the teaspoon of Knorr chicken bouillon powder. Once boiling turn off the burner but keep the pot on the burner and place the chiles de arbol and garlic cloves in the water. Let steep for 15 minutes.
Place the tomatoes, jalapenos, and garlic in a blender with only enough stock from the stovetop pot to assist with blending. Blend everything until smooth.
Once the mixture is smooth, add the broiled onions and pulse until chunky. Do not puree the onions.
Pictured left:
Everything except for 1 broiled jalapeno and 4 chiles de arbol.
Pictured right:
The reserve heat/spice once everything cools down and is refrigerated. My wife and friends like spicy but not as much as me, so I do this to make everyone happy.
I'll add more of the reserve until everyone if the main salsa is too mild for them. Then, if there's enough reserve, I'll make a soup or breakfast hash and use the rest of the reserve that way!
Thank you all for the tips and tricks, it REALLY helped!
by Amazingrhinoceros1