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Views: 29
Last updated: May 20 2010

Mexican Salsa

Recipe by: BALUchi   
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  • Prep: 30 mins  |  Cook: 15 mins
  • Serves: 20
A roasted chili salsa you'll enjoy, great for tacos, corn chips or as a party dip.

Recipe provided by:

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Ingredients

10 pieces dried chili de arbol
5 husked tomatillos
1 tomato
1 garlic clove
1 (4 ounce) can tomato sauce
6 ounces water
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon chicken bouillon granules

Preparation method

1. On a tortilla warmer, roast your chilies until they get nice and dark. Toast the tomatillos, tomato, and garlic clove until soft.
2. Put the toasted ingredients into a blender with the tomato sauce, water, garlic salt, salt, and chicken bouillon; blend them on Low for 30 seconds, then on High for 1 minute. Taste for flavor add salt or garlic salt as needed. If salsa is too hot, add up to 4 ounces of water to bring down the intensity of flavor.

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