Instructions
1. Toast the Chiles
- Heat a dry skillet over medium heat. Add the dried chile de árbol peppers and toast for 1-2 minutes, stirring frequently to prevent burning. Remove when they become fragrant and slightly darker. Set aside.
2. Cook the Tomatoes and Garlic
- In the same skillet, heat the vegetable oil and add the tomatoes, garlic cloves, and onion. Cook for 4-5 minutes, turning occasionally, until they develop a slight char.
3. Blend the Ingredients
- In a blender, combine the toasted chiles, charred tomatoes, garlic, onion, salt, water, and vinegar (if using). Blend until smooth. If the salsa is too thick, add a little more water to achieve your desired consistency.
4. Simmer the Salsa
- Pour the blended salsa back into the skillet and bring it to a simmer over low heat. Cook for 5-7 minutes to meld the flavors, stirring occasionally. Taste and adjust the seasoning as needed.
Serving Suggestions
- Serve warm or chilled with tacos, quesadillas, or grilled meats.
- Use it as a dipping sauce for tortilla chips or drizzle over eggs for breakfast.
Tips for the Perfect Salsa
- Adjust the Heat: Reduce the number of chiles if you prefer a milder salsa, or leave the seeds out for less intensity.
- Enhance the Flavor: Add a splash of lime juice for brightness or a pinch of sugar to balance the heat.
- Storage: Store in an airtight container in the refrigerator for up to a week.
Enjoy this bold and spicy chili de árbol salsa as a staple in your kitchen!
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