Description
This is an easy, quick and yummy salsa. You can alter the ingredients to suit your need for heat.
Ingredients
- 1 whole Dried Guajillo Chili (optional)
- 5 whole Dried Arbol Chilis (you Can Double The Amount If You Want More Heat)
- ½ cups Chicken Or Beef Broth
- ¼ teaspoons Salt
- ½ cups Water
- 1 can 28oz Can, Spicy Tomato Sauce
- 1 can (8 Oz. Can) Tomato Sauce
- 1 teaspoon Lime Juice
- ¼ teaspoons Sugar
- ⅛ teaspoons Dried Oregano (optional)
- ⅛ teaspoons Ground Cumin (optional)
- 1 clove Garlic, Chopped (optional)
- ½ whole Diced Small Onion (red, White Or Yellow)
- ½ Jalapeno Pepper (double The Amount For More Heat)
- ½ cups (Packed) Chopped Cilantro
- 1 can 10-oz Can Rotel Diced Tomatoes And Green Chilies (regular)
Preparation
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!
