Chile de Arbol Salsa

This spicy salsa was posted on Facebook in a group I belong to, well the ingredient list and basic method. It's really yummy. I wanted a more smokey flavor so broiling the veggies for some char gives it that flavor. I also added dried Thai chiles. Very spicy. 

I'm going to write the recipes both ways, the original method and my way, you can try whichever you'd like.

Chile de Arbol Salsa

1-2 fresh Jalapeno or Serrano peppers split in half 

3-4 cloves of garlic

1/2 onion, peeled

1/4 cup of whole dried Arbol, stems removed 

3-4 large tomatoes

Olive oil

1/4-1/3 cup of water

Salt

Cilantro for garnish

1. Place fresh peppers, garlic, onion, and Arbol chilies under a broiler until the peppers blister and get some char on them. Careful not to burn the dried chiles.
2. In a small pot heat about 1-2 tablespoons of olive oil.
3. Place all the broiled ingredients into the pot with tomatoes and salt. Cook for about a minute on medium heat.
4. Add 1/4 cup of water.  Simmer for about five minutes. Add more water if needed.
5. Place the solid ingredients into a blender or food processor with a few tablespoons of the cooking water. Pulse until desired consistency. Adding cooking water as needed.
6. Salt salsa to taste.
7. Stir in chopped cilantro once cooled.

*  Add dried Thai chiles for extra heat.

Chile de Arbol Salsa

1-2 fresh Jalapeno or Serrano peppers split in half 

3-4 cloves of garlic

1/2 onion, peeled

1/4 cup of whole dried Arbol, stems removed 

3-4 large tomatoes

Olive oil

1/4-1/3 cup of water

Salt

Cilantro for garnish

1. In a small pot heat about 1-2 tablespoons of olive oil.
2. Place fresh peppers, garlic, onion, and Arbol chilies into the pot and cook until fragrant, about 3 minutes.
3. Add tomatoes and 1/4 cup of water.  Simmer for about 5-10 minutes. Add more water if needed.
4. Place the solid ingredients into a blender or food processor with a few tablespoons of the cooking water. Pulse until desired consistency. Adding cooking water as needed.
5. Salt salsa to taste.
6. Stir in chopped cilantro once cooled.

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