So, trying to make a different spicy sauce, I looked for many recipes and found one that caught my eye at Saveur magazzine. I decided to give it a try, and althought it didn’t taste too good at first, after some hours it was amazing. I don’t know if the flavors concentrated or what really happended, but the flavor was amazing.
- 6 dried guajillo chiles
- 6 dried morita chiles
- 6 dried arbol chiles
- 1 small whole tomato
- 3 garlic cloves
- 1⁄2 small white onion
- 1/4 cup water
Begin by slitting chiles from top to bottom in order to remove seeds and veins.
Discard stems and seeds. Reserve chiles skin. Bring a large pot of water to a boil.
Heat a cast-iron skillet over high heat and cook each chile, pressing it down firmly and flipping once, until lightly toasted, 3–5 seconds on each side.
Add chiles, tomato, garlic, and onion to the boiling water and reduce heat to medium, and simmer, removing each ingredient as it becomes tender.
Place the veggies and 1/4 cup water in the food processor and pulse.
Stor when you get a coarse salsa.