Salsa Taqueria Style Red Recipes

Steps:

• 1. Gather all your ingredients. Count out your Peppers. Put on your gloves. Take the tops off your Guajillo Peppers and rub each one to empty all the seeds out into a bowl. You should end up with about 1/8 of a cup of Guajillo Seeds. Set Aside. Then over the sink de-seed the Roasted Chili De Arbol peppers by pinching off the tips and gently squeezing them to empty the seeds out.
• 2. Roast all your chili's on the stove in a skillet until they start to get roasted marks. Don't burn them it will make the sauce bitter. Put them into a boiling pan of water and boil for 5 minutes *with the lid on, so you don't burn your eyes* and then let them soak another 5 to 10 min. *Note Wear Gloves when handling the chili's and washing the pans. Several hours later and after dishes my hands were burning and I only used 2 of the hot ones.*
• 3. Meanwhile place the tomatoes whole on a baking sheet, middle rack, on broil, with the garlic cloves, & onion, roasting and turning them until they get a good black char on them. Then Remove the skin from all the items and core the tomato. Put all the items in the blender except the garlic. You will need to smash the garlic in a bowl with the salt and make a paste and then add it to the blender.
• 4. Add the Vinegar. I was not sure how much vinegar to use (I used 2 tsp). Then blend for a few more seconds. If the mixture makes a big bubble it is to thick start adding water a little at a time to get the consistency you want. I don't like a watery salsa. The vinegar makes it last longer.
• 5. Taste your warm salsa and make adjustments. When you are sure your done blending in the blender add the seeds and refrigerate. *Note your salsa is going to taste a lot better when it sits for a while in the fridge and gets cold. All the flavors need time to marinate together. Mine did and what a difference that made. Yum!
• 6. I originally did not want cilantro in my salsa because the taqueria does not have it in their salsa, but I added it anyway and it gave it a refreshing taste. If you want it hotter add more of the Chile De Arbol. All the ingredients marinated, and balanced when it chilled in the fridge. Yum
• 7. This is a medium heat salsa. The chili's used for this recipe have a rating on the Scoville Heat Scale at: Guajillo's 3,500-4,000 De Arbol 15,000-30,000 The hottest chilis are habanero etl. at 350,000-5,300,000
• 8. This jar is from the second batch I made and this time I used 4 Chili De Arbol and used the juice from the boiled water I boiled the chili's in. It came out spicey hot and just hot enough that I won't eat it all up like I did the first time when I used 2 chili de arbol & it was mild. After if marinates a day in the fridge I will freeze it.

Steps:

• Boil the tomatoes, tomatillos, onions and jalapenos together over medium to low heat. Sparingly add a little water if you prefer a more liquid salsa, start with 3 or 4 tablespoons. It is easy to add more as it cooks.
• Simmer and stir for about 30 minutes. This isn't an exact science. I have cooked it as long as an hour or as short a time as 15 minutes.
• When finished cooking add a pinch of salt and black pepper, and the chicken bullion powder. Stir well.
• Mix in a blender, then add cilantro.
• Stir and serve with tortilla chips or texmex food!