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Pozole with Juanitas Foods
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Spicy Salsa For Pozole

Quick and easy salsa recipes in both red and green will kick up that delicious bowl of Juanita's pozole
Course Salsa/Sauces
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 ounces

Ingredients

  • 20 Chile de arbol stems removed
  • 1 tbsp dried chile piquin makes it extra spicy!
  • 1 large clove of garlic
  • 1/2 cup water
  • 2 tbsp white vinegar
  • Salt to taste

Instructions

  • Transfer all of the ingredients to the blender. Blend on high until smooth! Taste for salt. For a creamy finish, replace the water with grapeseed or canola oil. Store in an airtight container refrigerated.
  • For a green variation blend 12 serrano peppers with water, vinegar and salt.

Notes

For a smoky toasted flavor, toast the dried chiles just until they become aromatic on a preheated comal(griddle). Blend as instructed. Store salsa refrigerated in a glass jar with a tight lid for a few weeks.