Description
This is the salsa they bring with chips at the Mexican Restaurant and say, ‘The red sauce is spicy’. This simple sauce packs a punch with just a few ingredients.
Ingredients
Scale
Instructions
- Remove the stems from the Arbol Chiles.
- Remove the seeds and stems from the Guajillo Chiles and tear into flat strips.
- In a dry pan on medium heat toast the Arbols for 5 minutes, stirring frequently, until they become aromatic and darken a bit. Remove the chiles to a bowl.
- Put the Guajillo strips into the pan. Push down on them with a wooden spoon and then flip them over. They will only need about 30 seconds total so you may want to do this in batches. Remove the Guajillos to the bowl with the Arbols. Cover the chiles with warm water and soak for 15 minutes.
- Put the garlic cloves in the pan. Cook about 15 minutes, flipping them over occasionally. The skins should blacken in spots and the garlic should soften some. Peel the garlic cloves when cool.
- Put the chiles and garlic in the blender with 1 cup of the soaking water. Blend until you have your desired consistency. This should be neither too chunky nor too smooth but a happy spot that’s almost smooth. Pour the salsa into a bowl.
- Stir in 1 tablespoon Apple Cider Vinegar.
- Stir in 1/2 teaspoon Salt, or more to taste.
Notes
This is great as a dip with tortilla chips or add a little to your taco or any dish you want that added kick.
