Four-Alarm Red Salsa

Submitted by AZPARZYCH

"I got this from a past issue of Cooking Light Magazine (about 10 years ago). I have never tasted it because I cannot handle hot salsa, but everyone else that ate it said it is good!"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 15

ingredients

• 28.34 g dried arbol chile (seeded)
• 118.29 ml boiling water
• 709.77 ml chopped onions
• 236.59 ml water
• 118.29 ml tomatillo, chopped (about 2)
• 9.85 ml dried oregano
• 7.39 ml ground cumin
• 2.46 ml salt
• 226.79 g tomato sauce

directions

1. Add boiling water to chilies; let stand 30 minutes; drain and remove seeds.
2. Combine chilies, onions, water, Tomatillos, oregano, cumin, and salt in a medium sauce pan.
3. Place over medium-high heat and bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Remove from heat and cool for 15 minutes.
6. Place mixture in a blender.
7. Process until blended but still chunky
8. Add tomato sauce and pulse a couple more times to mix but not over-process the salsa.
9. *optional: Chop up a whole jalapeno and mix into salsa if you prefer more heat *.