This simple chili salsa is made with dried red chilies. I was gifted a large quantity by a visitor from New Mexico. We used it on tamales at Christmas, on tacos, in stir fry, chip dip, and whatever else could benefit from some heat.
Makes 2 cups salsa roja
15 Red chilies. (You could use other dried chilies and mix them up for a more complex flavor.)
2 cups cold water
A pinch of salt
Optional: Add garlic to taste
Directions: Be sure to wear rubber gloves while handling cooked chilies!
Rinse chilies and place in a medium pot with water
Bring to a boil, and let simmer for 10 minutes
Allow chilies to cool. It may take up to an hour
Wearing gloves, pull stems from chilies and discard. Place de-stemmed chilies in a blender along with the cooking water.
Blend on high for about 30 seconds until chili sauce is smooth.