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Salsas:
Red salsa:
-3 red roma tomatoes
-1 handful of chiles de arbol(less if you can’t handle spicy)
-2 garlic cloves
-1 chunk of onion
Salt to taste
Charr your tomatoes/onion on a komal on all sides. Once tomatoes/onions are soft and charred remove and peel off the charr and add to your blender. Next add a couple of tablespoons of oil to your komal and heat up. Once it’s heated add your chiles de arbol, give them a stir and remove them quickly. Don’t let them burn because then your salsa will be bitter. After you have removed your chiles add your garlic and toast on both sides then remove and add to your blender along with your chiles. Let the oil from your komal cool off and once it’s cooled add it to your blender with salt to taste, blend well and ready.
Green salsa.
-10 medium sized tomatillos(peeled/rinsed)
-4/5 Chile serrano depending on your spice tolerance
-1 garlic clove
-1 handful of cilantro
Add your tomatillos/serranos to a medium sized pot. Boil until soft then remove and add to your blender along with garlic clove,cilantro and salt to taste. Blend well and serve.
NOTE: When making salsa verde with tomatillos be sure to only boil them until soft. Do not let them burst. If they burst this will cause your salsa to become tart/sour. But if that happens you can also add some sugar and that will fix the situation.