Staying with the Spanish/Mexican theme, I made a wonderful, albeit, very spicy salsa last night. Sorry, no step by step pics this time.
I have had this many times at taco stands and in Mexico, but never tried to make it myself, and it is really quite something. Be warned it is hot, but it is a fast hit of heat and then it fades. The smoky, nutty flavor is worth every tear.
30 Chili de Arbol, with hard stems cut off
2 Tbsp Vegetable Oil
3-4 Roma Tomatoes, cut into quarters
4 cloves of Garlic
½ cup Water
2 -3 tsp Salt
Begin, but sautéing the chilies in the oil until they take on a nice golden color. Do not let them burn, or you will need to start over. Usually it takes about 5- 10 minutes on medium heat while stirring frequently.
When they are done, turn them over into a food processor or blender, and then add the tomatoes, salt and the whole garlic to the pan and sauté for a few minutes. Then add the water and continue sautéing until the tomatoes are cooked and some of the cooking liquid has evaporated.
Then turn into the blender and blend aggressively until smooth and serve warm or cool down in the refrigerator. I find this salsa is best when served at a slightly cool or room temperature. It is perfect with tortilla chips or on tacos on any roasted meat, especially chicken.