Ingredients

How to make it

  • Remove the stems of all the chili peppers, break into pieces and place in a bowl (glass won't stain) with seeds, cover with water. Reserve the chili water after soak
  • Soak the Peppers for an hour with room temperature water (hot water will make the peppers bitter) See Photo
  • Heat the spices in a dry stainless steel pan until the first puff of smoke
  • Place the salt in a mortise & pestel or a spice grinder along with the heated spices and grind into a powder See Photo
  • Place the garlic and onion in the blender
  • Strain the chilis and place them in in the blender with 1/4 cup of the chili water, the ground spice & salt mixture and olive oil
  • Blend well into a paste. You want it thick so that the salsa comes out smooth See Photo
  • Add the tomato sauce or tomatoes along with another 1/4 cup of chili water and blend well
  • Enjoy with tortilla chips or over enchiladas, eggs or whatever you can think of.
  • *If the tortilla chips you prefer are salty reduce the salt in the salsa by 1/2 tsp.
  • *Use 1/2 of the seeds or less if you want a more mild salsa
  • *Save the remaining Chili Water for Spanish Rice recipes
Soak Chilis   Close
Spice Mix   Close
Soaked Chilis   Close
Salsa Paste Blend   Close
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