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| CHILE SALSA (WITH VARIATIONS) | |
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6 chiles de arbol 1 teaspoon olive oil 1 very large or 2 medium tomatoes (3/4 lb.) 1/4 cup onion, peeled and quartered 2 tablespoons tomato juice or V8 3 cloves garlic, peeled 1 teaspoon salt, or to taste Heat olive oil in a skillet; roast the chiles (be sure there is good ventilation in the house!) in hot oil until brown. Peel, mince and crush garlic. Add to skillet when the chiles begin to turn color; do not allow garlic to brown. Add quartered onions, cooking only until slightly translucent (this takes the "bite" off). Put all ingredients into a food processor, blender or Vitamix machine and process briefly (only a few seconds) until a chunky puree is obtained. VARIATIONS: Two Pepper Salsa: Green or red bell peppers, quartered and seeded, may be added when all ingredients are transferred to food processor, if desired. Roast Garlic Chile Salsa: To make a roast garlic version, dip an entire head of unpeeled garlic in olive oil and wrap it in aluminum foil. Roast in oven for 40 minutes at 350°F. Alternatively, peel about 20 cloves of garlic, then sauté them in 1/4-inch olive oil in a heavy bottom pan, turning them over as they take on a toasted color; crush them flat when they are tender and sauté a minute more before transferring to blender with other ingredients. Submitted by: CM | |
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recipe reviews #143227
David says:
My wife and I made and canned this salsa last year and it is amazing! You most definitely need the good ventilation that he speaks of. It is potent. The salsa has amazing flavor and a pretty decent kick to it. This is too spicy for most of my friends but perfect for me. We couldn't find any arbol plants at the nursery this year so we are going to try a small batch tonight with thai chile peppers. SERIOUSLY GREAT SALSA THOUGH! Try it.
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