Salsa Diabla
VERY SPICY SALSA
Equipment
Blender
Large Skillet
Ingredients
- 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.
Directions
- 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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[…] like to serve with Salsa Diabla and tortillas and queso fresco 😉 Or you can have it without if you don’t like […]