1st I need to let you know, I LOVE spicy food!!! 2nd, this salsa is not for the timid!! It`s HOT!! That being said you can always tone it down by using less chiles. This salsa is so good on a variety of different things, eggs, tortilla chips, nachos, grilled meats, tacos of course or just about anything you want to add some punch to. You definitely get a lot of bang for your buck with this recipe. Best part, you only need easy ingredients and 20 minutes.
Here`s what you`ll need.
1 Roma Tomato
3-4 Cloves Garlic Unpeeled
20 Arbol Chiles (Seeded optional, I like to leave them for added heat)
1 Tsp Salt
2 Tbl Vinegar
1st you are going to get a decent char on the tomato, onion, tomatillo & garlic. This can be done in a dry skillet or comal on the stove top or can be done under your broiler. Heat your skillet at medium high and add the veggies.
Cook until blackened in spots, turn them over and blacken some more. Watch the garlic as this will cook a little faster (3-4 minutes and the rest 7-8 minutes). Remove from heat but leave the skillet or comal. Next add your chiles to the hot pan and toast for 30 seconds to a minute stirring or tossing pretty constantly. The chiles will darken in color and become aromatic. Be careful not to burn or they can become bitter.
Add your chiles to some hot water and allow to soften. 10 minutes or so. Peel your garlic cloves. After your chiles have softened add all ingredients to a blender along with about 1/4 cup of the liquid from the chiles. Blend until smooth adding more liquid to your desired consistency. Check seasoning, allow to cool & enjoy. Keep refrigerated for up to a week.