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How to make homemade Salsa.
Authentic salsas have become very popular in the gringo community. Chips and salsa are standard muchies for sporting events, get-togethers & parties. It's amazing how many different authentic salsas you can make with just a few different ingredients.
Make an impression on your guests with this red chili salsa and show people you know your stuff.
You can use many different types of chilies. Our example uses Arbol chilies, one of the more popular amongst locals. Here are a few others with our "un-official" hot scale.
| Jalapño |
hot  unbelievably hot |
| Habanero |
hot  unbelievably hot |
| Arbol |
hot  unbelievably hot |
| Cayenne |
hot  unbelievably hot |
| Piquin |
hot  unbelievably hot |
Chile de Arbol
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Ingredients:
 chile de arbol (approx 50)
fresh garlic (1 clove)
tomatos (2 medium to large sized)
salt (per taste)
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Take One clove of fresh garlic and mince with a tee-spoon of salt in a molcajeta |
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Take fifty chile's de arbol, break of the green tops; fry them gently in cooking oil until they begin to turn brown. Better to under cook than over cook. This take about 2 to 3 minutes.
Note: This step determines just how "hot" your salsa will be and over time you will discover the right mix. As a rule the longer you cook the chilies the less hot it will be. Removing some of the seeds prior to cooking will also lessen the wow effect.
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Take the chile's de arbal out of the frying pan leaving the oil to use for the next step. Add the chili's to the garlic and salt in the molcajeta and mince once again. |
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Cut two tomatoes into small pieces and fry in the oil that you used for the chilies. Fry until the tomatoes completely dissolve. |
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Add the fried tomatoes to the molcajeta and mix.
Now kick back and enjoy all your not so hard work.
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Don't blame your morning rush to the pot on those tacos, better chance it was  the mass consumption of spirits that did you in. Street stand tacos could be just what the doctor ordered.
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