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 minutesminutes
Total Time 10 minutesminutes
Servings 6ounces
Ingredients
20Chile de arbolstems removed
1tbspdried chile piquinmakes it extra spicy!
1large clove of garlic
1/2cup water
2tbspwhite 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.