Authentic Mexican Salsa
Fixings
11 - 15 dried arbol chiles (8-10 dried arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
1 (14 ounce) can DelMonte stewed tomatoes, with juice
1⁄2 little yellow onion
1 jalapeno
1 pack cilantro
1 garlic clove
1 teaspoon lemon juice or 1 teaspoon lime juice
1⁄2 teaspoon pepper
1⁄2 teaspoon salt
Bearings:
Take the stems off the peppers and discard the stems.
Place the peppers and seeds in the drinking spree. Mix well.
Next throw in the stewed tomatoes with juice, 1 jalepeno (cut), 1/2 yellow onion (quarterd), 1 garlic clove, small bunch of cilantro, lemon squeeze, salt and pepper and mix until you have the consistancy wanted.
I dont like my salsa thick, that is the thing Pico De Gallo is! I likewise dont need it to runny so it runs off your chips, so I just "beat" it a couple of times.
Assuming you feel the salsa hopes to white from the onion this simply implies you really want to add more cilantro to your salsa. Attempt the salsa with your chips and change the flavors depending on the situation.Classic-zombie-punch.
Refrigerate for somewhere around 1 hour prior to serving. Appreciate it !!!
Authentic Mexican Salsa VIDEO