Ingredients:

2 tablespoons avocado oil

1 ounce dried arbol chilies, stems removed

1 teaspoon fresh minced garlic

2 quartered plum tomatoes

2 tomatillos, washed, husked, and halved

1/2 cup vegetable broth, or water

1/4 cup lime juice

1/2 teaspoon sea salt, or to taste

Instructions:

Step 1:

In a large skillet over medium heat, warm avocado oil.

Once hot, add dried arbol chilies and cook, stirring constantly, until color begins to deepen, about 2-3 minutes.

Step 2:

Add garlic, tomatoes, and tomatillos to skillet.

Continue to cook, stirring frequently, until garlic is fragrant and vegetables begin to soften, about another 2-3 minutes.

Step 3:

Pour vegetable broth into skillet.

If needed, use a spatula to gently scrape the bottom of the pan to loosen any stuck-on bits.

Bring mixture to a simmer and cook until liquid has evaporated and vegetables are soft, about 10-15 minutes.

Step 4:

Remove skillet from heat. Allow to cool for 5-10 minutes, then carefully pour contents into a food processor.

Add lime juice and season with sea salt.

Blend on high until smooth or desired consistency is reached, about 2-3 minutes.

Step 5:

Transfer salsa to a sealed container and chill in the refrigerator for at least 1 hour (optional).

Serve immediately as a dip, garnish, or ingredient for another recipe.

Notes:

Ingredients: This salsa uses dried arbol chilies for heat, balanced by the sweetness of tomatoes and tangy tomatillos. Lime juice and garlic add depth of flavor, while vegetable broth enhances the consistency.

Cooking Process: Heating the avocado oil first ensures the chilies release their flavors effectively. Stirring constantly prevents burning and evenly cooks the chilies until they deepen in color.

Vegetable Addition: Adding garlic, tomatoes, and tomatillos enriches the salsa with a fresh and tangy taste. Cooking them until softened enhances their natural sweetness and melds their flavors with the chilies.

Liquid Adjustment: The vegetable broth or water helps create a smoother texture and prevents the salsa from becoming too thick during blending. Simmering until the liquid evaporates concentrates the flavors.

Blending: Cooling the cooked ingredients before blending prevents steam from building up in the food processor, ensuring safe blending. Lime juice and sea salt are added for final seasoning, enhancing the salsa’s tanginess and balance.

Chilling: Allowing the salsa to chill in the refrigerator for at least an hour intensifies the flavors and allows them to meld together, though serving immediately is also an option for quicker enjoyment.

Versatility: This salsa can be served as a dip with tortilla chips, as a garnish for tacos or grilled meats, or as an ingredient in various recipes, adding a spicy kick and vibrant flavor profile.

Storage: Store the salsa in a sealed container in the refrigerator for up to a week. It can also be frozen for longer storage, though the texture may slightly change upon thawing.

Adjustments: Feel free to adjust the amount of chilies for desired spiciness or experiment with adding other herbs or spices to suit personal taste preferences.

Presentation: Garnish with fresh cilantro or a slice of lime when serving to enhance the visual appeal and freshness of the salsa.