After nearly 15 years since my fathers passing, I finally was able to successfully recreate his chile de árbol salsa. I like to think he’d be pretty proud.
Charred some Roma tomatoes, tomatillos, onion and garlic for both salsas, with one obviously taking the charred chile de árbol, and the other the charred serranos. The green one got a small bunch of cilantro added, and both a tablespoon of corn oil and salt to taste.
by eM4n_G