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.
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 1 or 2 garlic cloves
Rinse chilies in a colander, pull off stems, and place in a medium pot with water
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.
Place chilies in a blender along with the cooking water. If desired add garlic.
Blend on high for about 30 seconds until chili sauce is smooth.