This is my favorite salsa and it goes well with everything! Tacos, breakfast, burritos, chips, tortas, you name it. If you don’t have a high-speed blender, soak your peppers for about 20 minutes before blending. This makes about 1 cup of salsa so feel free to double or triple the recipe.
1/4 of a yellow onion, leave skin on
1 clove of garlic, not peeled (use only half after roasting if you don’t want it too garlicky)
1/2 jalapeno pepper (add more if you like it spicy)
8-10 chile de arbol peppers, dry not fresh
1 guajillo pepper, dry not fresh
1 tablespoon of sun-dried tomatoes, rehydrate in water if dried
1/2 teaspoon cumin powder
1 teaspoon vegetable base
1/4 cup of water
2 tablespoons of chopped cilantro
Juice of 1/2 a lime
Salt, to taste
In a hot, dry skillet, roast the peppers, whole tomato, garlic, onion, and jalapeno pepper. Be sure not to burn the peppers, you want them warm and fragrant. Flip everything several times to ensure the onion and garlic are roasted throughout.
Once everything is nice and toasty, add the tomato to a blender along with the peeled garlic and onion, jalapeño, soaked sun-dried tomatoes, cumin, veggy base, and 1/4 cup of water.
Once the peppers are cool enough to handle, remove the stems and seeds. I only deseeded half of the peppers to make the salsa a bit spicy. Soak the peppers in water for 20 minutes if your blender isn’t high-speed.
Add the peppers to the blender and process until the peppers are broken down. If it’s hard to blend, add water, 1 tablespoon at a time, until it blends freely. Scrape down the sides, add the chopped cilantro, and continue to process for just a few seconds to incorporate all the ingredients.
Add the lime juice and taste for seasoning. Add salt if desired. Enjoy!