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

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes