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<\/p>\n<\/p>\n
10\u201312 dried chile de \u00e1rbol<\/p>\n
4 dried guajillo chiles (seeds removed)<\/p>\n
5 medium tomatoes (roma preferred)<\/p>\n
2 cloves garlic<\/p>\n
1 small white onion<\/p>\n
1\/2 cup fresh cilantro (optional for brightness)<\/p>\n
Salt to taste<\/p>\n
1 tsp cumin (optional)<\/p>\n
1 tbsp oil (for roasting or saut\u00e9ing)<\/p>\n
1\/4 to 1\/2 cup water (for consistency)<\/p>\n
<\/p>\n<\/div>\n
<\/div>\nToast the Chiles (Optional but Adds Flavor):<\/strong> Boil or Roast the Base:<\/strong> Blend It All:<\/strong> Cook the Salsa (Traditional Touch):<\/strong> Cool and Store:<\/strong> On tacos (carnitas, barbacoa, asada)<\/p>\n Over scrambled eggs or chilaquiles<\/p>\n With tamales or gorditas<\/p>\n As a base for enchiladas or soups<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 10\u201312 dried chile de \u00e1rbol 4 dried guajillo chiles (seeds removed) 5 medium tomatoes (roma preferred) 2 cloves garlic 1 small white onion 1\/2 cup fresh cilantro (optional for brightness) Salt to taste 1 tsp cumin (optional) 1 tbsp oil (for roasting or saut\u00e9ing) 1\/4 to 1\/2 cup water (for consistency) TURN TO THE […]<\/p>\n","protected":false},"author":1,"featured_media":6695,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
Heat a dry skillet and lightly toast the dried chiles (about 30 seconds on each side). Don\u2019t burn them or they\u2019ll turn bitter.<\/p>\n
In a pot, boil tomatoes, garlic, and onion together until the tomatoes are soft (about 10 minutes).
Alternative:<\/em> Roast the tomatoes, garlic, and onion in a dry pan or under a broiler for a smokier flavor.<\/p>\n
In a blender, combine the boiled\/roasted vegetables, toasted chiles, cumin (if using), and 1\/4 cup water. Blend until smooth. Add more water for a thinner consistency.<\/p>\n
In a pan, heat 1 tbsp oil and pour in the blended salsa. Simmer uncovered for 10 minutes. Add salt to taste and cilantro if desired.<\/p>\n
Let it cool, pour into a glass jar, and refrigerate. Keeps up to 1 week.<\/p>\n\ud83c\udf2e How to Use<\/h3>\n