Chile de Arbol Salsa

This is a versatile recipe, and one that you can tone down, beef up, or alter as you wish.

In some circles, this is made without tomatoes but most recipes call for it. This is the sort of thing one puts on tacos and scrambled eggs.

Think of it as sriracha sauce for Mexicans!

INGREDIENTS:

•  Btw 5-20 dried chile de arbols, just stems removed.
• 1 tsp oil
• 2/3 c chopped onions
• 2 cloves garlic smashed
• 1 15 oz can of whole tomatoes, including juice
• 1 5 oz can of tomato sauce
• 1/3 cilantro
• 4 tomatillos

INSTRUCTIONS:

1. Place the oil in a saute pan and heat up and add the chiles, stirring constantly until they darken and are fragrant. Remove from pan.
2. Add the onions and saute until softened.
3. Add the garlic and swirl around until fragrant.
4. Roast the tomatillos whole in a 450 degree oven until they are blackened at least in spots and soft. 
5. Chop cilantro roughly.
6. Place all ingredients in a food processor and whir until smooth. You may want to strain at this point, or not as you prefer. Add salt as needed to balance the flavors.
7. Store in the fridge for a couple of weeks, Freeze if you desire.

SERVES: 2 cups

NOTES: You are free to omit the tomatillos if you desire, tone down the chiles if you must with less hot ones but it will affect the taste somewhat. You can use fresh roma tomatoes instead of canned and if so, you can roast them with the tomatillos. Also roast the onion in chunks in that case. 

SOURCE: Inspired by Muy Bueno