Salsa Taquera

At 20 chiles, this is a very spicy salsa. The more chiles de árbol you use, the hotter the salsa will be. If you aren’t sure about how much heat you want, start with half the listed amount, or use all the chiles but deseed them first. I prefer to use Knorr granulated chicken bouillon instead of salt; use whichever you prefer.

Makes 3 cups

8 dried whole guajillo chiles, quickly rinsed and patted dry, stems removed

20 dried whole chiles de árbol, quickly rinsed and patted dry, stems removed Water

2 medium tomatillos, rinsed

2 medium Roma tomatoes, rinsed

1⁄4 of a medium onion 3 cloves garlic, skin on juice of half a lime

1 teaspoon Knorr granulated chicken bouillon or salt

3⁄4 teaspoon ground cumin

1⁄4 teaspoon ground cinnamon

Place a griddle or cast-iron skillet on medium heat. When hot, add the chiles and toast, frequently turning until they get aromatic and change color, about 20 seconds per side (don’t let them burn or they’ll turn bitter). Transfer the peppers to a bowl, and cover with boiling water. Let steep while you roast the vegetables.

Add the tomatillos, tomatoes, onion and garlic to the hot griddle. Turn vegetables occasionally. The onions and garlic will char the fastest. Transfer them to a blender, peeling the garlic before adding. The tomatoes and tomatillos can take up to 10 minutes to blister and blacken on most sides. Once the tomatillos have softened and begun to change color, transfer them to the blender. The tomatoes will take the longest to soften; transfer to the blender when ready. Next, add the chiles plus the lime juice, salt, cumin and cinnamon. Add 1⁄4 cup of water. Pulse on high, adding more water as needed to get desired smooth consistency. Taste and add more salt if desired. Transfer to an airtight container (glass jar, preferable) and store in the refrigerator for up to a week.

Cook’s note: If the salsa winds up being too spicy for you, whisk in canned tomato sauce until it reaches your perfect level of heat.

Recipe is copyrighted by Anita L. Arambula and is reprinted by permission from “Confessions of a Foodie.”