Mexican Salsa

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♼ Recipe origin is unknown. Mexican salsa recipe, recipe Rating: 4.4
Number of votes:86

A roasted chili salsa you’ll enjoy, great for tacos, corn chips or as a party dip.

Ready in: 45 mins

Ingredients

Serves: 20

• 10 pieces dried chili de arbol
  
• 5 husked tomatillos
  
• 1 tomato
  
• 1 garlic clove
  
• 1 (4 ounce) can tomato sauce
  
• 6 ounces water
  
• 1 teaspoon garlic salt
  
• 1 teaspoon salt
  
• 1/2 teaspoon chicken bouillon granules

Preparation method

Prep: 30 mins | Cook: 15 mins

1. On a tortilla warmer, roast your chilies until they get nice and dark. Toast the tomatillos, tomato, and garlic clove until soft.

2. Put the toasted ingredients into a blender with the tomato sauce, water, garlic salt, salt, and chicken bouillon; blend them on Low for 30 seconds, then on High for 1 minute. Taste for flavor add salt or garlic salt as needed. If salsa is too hot, add up to 4 ounces of water to bring down the intensity of flavor.