VERY SPICY SALSA
- Large Skillet
- 55 Chiles de árbol ( stemmed but leave the seeds in)
- 4 Garlic Cloves (peeled)
- ¼ medium onion (chopped)
- 1 Roma Tomatoes (chopped)
- 2 Tbsp. Vegetable Oil (for frying)
- Kosher Salt (to taste)
- ¼ cup water ( plus 10 Tbsp.)
Heat oil in a 12” skillet over medium-high heat, cook garlic until lightly brown, 3 minutes. Be carful not to burn the garlic!
Add onion and cook 3-4 minutes, Add chiles and cook 1-2 minutes.
Add tomatoes and 1⁄4 cup water and cook until tomatoes begin to break down, about 8-10 minutes.
Place in a blender with salt and 10 tbsp. water, purée until smooth.
Place salsa into an air tight container
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