Salsa (Melissa's Spicy Salsa)

Salsa

Heaven on a chip

I bit a jalapeno

Ah, the blissful burn.



SPICY Salsa:
4 small dried chiles (pico de pajaro)
1/2 medium onion diced
1 tsp garlic chopped
1 medium can of diced tomatoes
1 small can of tomato sauce.

Cut off ends (tops) off of chiles. Discard tops.
toast chiles in a small pan then cool momentarily.

***IF YOU DO NOT LIKE VERY HOT SALSA...REMOVE THE SEEDS FROM THE CHILES BEFORE YOU PUT THEM INTO THE FOOD PROCESSOR!!! Seeds=more heat. Pico de Pajaro chiles rank at about a 7-8 on a heat scale of 1-10...don't say I didn't warn you.****

Put toasted chiles into a blender or food processor.

Add onion, chopped garlic, diced tomatoes (15oz can), and small can of tomato sauce.
Blend/process the heck out of it. Add salt and pepper to taste.

This is a simple smooth salsa; not chunky like pico de gallo.


If you'd like a chunky salsa, you can mix this salsa with more diced tomatoes (either canned or fresh), some cilantro, jalapenos or other chiles and some lime juice.