Description
A quick and easy blender salsa that will go fast! You can leave out some of the chilis and jalapeno for a milder salsa.
Ingredients
- 10 whole Dried Arbol Chilies
- 1 cup Boiling Water, Chicken Broth Or Beef Broth
- 1 pound Fresh Roma Tomatoes
- 1 whole Medium White Onion, Chopped
- 1 whole Jalapeno
- 1 clove Garlic, Chopped
- ½ cups Packed Cilantro Leaves
- ½ teaspoons Salt
- ¼ teaspoons Sugar
- ¼ teaspoons Ground Cumin
- ¼ teaspoons Dried Oregano
- ½ whole Lime Juice, Fresh
- 1 can (10 Oz. Size) Rotel Diced Tomatoes (Mild, Regular Or Hot)
Preparation
Note: If you like a rich spicy salsa, use hot Rotel tomatoes and all the arbol chilies. They are spicy but not too hot. You can always use half the chilies first and add more if needed for taste.
Heat dried chilies in small fry pan on medium for 2 minutes to help release flavor. Do not burn. Add the boiling water (or chicken/beef broth) and let soak off the heat for 15-30 minutes.
Cut the tomatoes in half and grill or broil until slightly charred on both sides. (You can also char the onion and jalapeno if desired.)
Chop onion, jalapeno, garlic and cilantro and add to a blender or food processor. Add salt, sugar, cumin, oregano, lime juice and canned Rotel tomatoes.
Add soaked chilies and half the water. Blend. Add tomatoes and blend until desired consistency is achieved.
