Tried my hand at two taqueria style salsas.
Red:
4 Roma tomatoes
1/4 red onion
1 jalapeño
3 guajillo
Handful of arbol
4 cloves Garlic(not shown)
1 tbsp chicken bouillon
Salt to taste
Splash of apple cider vinegar
Recipe:
Toasted the dried peppers then steeped in boiling water(with bouillon as well)while the tomatoes, onion, and jalapeño roasted in the oven.
Once the tomatoes etc were roasted I blended them with the vinegar, bouillon, garlic, and salt. Then added the peppers gradually with a bit of the water until I got the consistency desired. Blend for a good amount of time to get smooth as possible.
I then strained this batch to get a nice smooth liquid.
This is savory and packs a ton of heat. Dial back or up on the dried peppers for your heat preference.
Green:
5-7 good sized tomatillos
3 jalapeños
2 Serrano peppers
4 cloves garlic
1/4 red onion
Tbsp avocado oil
1 tbsp chicken bouillon
Salt to taste
Splash of apple cider
Recipe:
Boiled a pot of water with bouillon then added the peppers and garlic and covered. Turned heat down to low and let boil/steep 15 minutes.
Once done, I added all ingredients to blender and ran for a good 5+ minutes.
I did not strain the green but you can add as little or much of the boiled water to get your consistency preference.
This was a really good heat and solid taste.
by ragingcruiser