Salsa dancing around the kitchen with red chili sauce

dry red chilies

This simple chili salsa is made with dried red chilies. II was gifted a large quantity by a visitor from New Mexico. I use them with all the seeds and veins. We used it on tamales at Christmas, on tacos, in stir fry, chip dip, and whatever else could benefit from some heat.

salsa in serving dish

Makes 2 cups salsa roja

Ingredients:

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 1 or 2 garlic cloves

Rinse chilies in a colander, pull off stems, and place in a medium pot with water

chilies in water without stems

Bring to a boil, cover, and let simmer for 10 minutes, stirring occasionally. Let sit covered off heat about 10 -20 minutes, stirring occasionally until they are soft.

destemmed chilies in blenderPlace chilies in a blender along with the cooking water. If desired add garlic.

blended chili sauce in blenderBlend on high for about 30 seconds until chili sauce is smooth.

salsa in serving dishEnjoy!

Spicy Salsa Verde

salsa-in-chili-serving-dish

This is an excellent spicy salsa to dip your chips in. You can mix it into a couple of smashed avocados for an tasty guacamole.

I doubled this salsa and added broth to it to make enchiladas verdes

Ingredients: Makes about a pint of salsa

ingredients

5 large tomatillos (about ½ pound), husks removed

½  small white onion, peeled

2 large garlic cloves, peeled

1 poblano chili

1 jalapeño pepper and 2 Serrano chili peppers (This will make a spicy sauce. Use less chilies if you want a milder sauce)

3/4 tea. salt (to taste)

juice of one lime

1/2 cup cilantro leaves, plus a few for garnish.

3 Tb pepitas (green pumpkin seeds)

1/4 tea. dried oregano

Preheat oven to 425’ Spray a baking pan with non-stick olive oil spray. Place tomatillos, chilies, garlic, and onion on baking pan.

Bake for 10 minutes, remove garlic and tomatillos, and flip other vegetables. Bake 10 minutes more, until chilies are charred and soft and onions begin to brown. Remove from oven and let cool in a bowl or container. You can do this part a day ahead and pop the container in the fridge.

https://rozmena.files.wordpress.com/2010/08/roasted-vegetables.jpg

Toast pepitas on a comal or heavy frying pan over medium heat until they begin to pop. Let them cool, then grind them in a clean coffee grinder or spice grinder. If you don’t have a grinder, you can run them in a food processor.

Remove stems and seed pod from chilies. Keep some seeds for extra spiciness

Remove stems from tomatillos over storage container or blender container since they will make a mess. Add roasted vegetables and liquid from them, ground pepitas, lime juice, oregano, cilantro, and salt. Blend until smooth.