Tip: Read directions completely before preparing.
6 roma tomatoes
1/2 medium yellow onion
2 tablespoons vegetable or canola oil
1 generous handful of Arbol chilies, about 1 oz
4 Guajillo chilies
4 large garlic cloves
1/4 teaspoon black peppercorns
2 allspice berries
¼ teaspoon cumin seeds
¼ teaspoon dried Mexican oregano leaves (Regular is fine, but Mexican is preferred.)
½ teaspoon chicken bouillon powder
1 teaspoon salt
Directions:
Place tomatoes and onion in a small saucepan, cover with water and bring to a boil. Boil until tomatoes are soft. Approximately 25 minutes.
Stem the chilies, roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half and shake out as many seeds as possible.
Add oil in a medium sized skillet on medium heat, and fry the arbol and guajllo chilies for 3-5 minutes. Stir constantly so that chilies are fried well and change colors, but do not burn. Lower the heat if necessary.
Remove chilies and place on paper towel to drain
Remove cooked tomatoes and onion, let cool to room temperature, reserve the cooking liquid.
In a molecajete (mortar and pestal) add the garlic, peppercorns, allspice, cumin, oregano and grind into a paste. Add 1/2 cup reserved liquid to loosen all the spices from the molcajete and add to blender.
Once all other ingredients have reached room temperature, place all ingredients, including seasonings into a blender with 1 cup of reserved cooled cooking liquid and blend well. Salsa should be smooth with specks of dried chili. Add additional salt to taste, if needed. Enjoy!
Tip: This hot sauce recipe is great with beef, chicken or fish tacos, chips, Huevos Rancheros and so much more!
