Salsa de Tres Chilies: Three Chilie Salsa (Mexico City)
Ingredients
Three Chile Salsa
6 dried guajillo chiles, split
6 dried mora chiles, split (smoked and dried red jalapeno pepper - can sub chipotle
6 dried arbol chiles, split
1 small whole tomato
3 clove garlic
1/2 small white onion
1/4 cup water
Salt
Cooking Instructions
Split chilies from top to bottom. Remove and discard stems and most of the seeds. Heat a cast iron skillet over medium high heat; cook each chile, pressing it down firmly and flipping once, until lightly toasted. (3 to 5 seconds on each side)
Transfer chiles to a plate. Bring a large pot of water to boil; add chiles, 1 whole tomato, garlic, onion and reduce heat to medium and simmer removing each ingredient as it becomes tender. (about 3-4 minutes for the tomato, 5-6 minutes for onion and 10-12 minutes for chiles and garlic.
Puree the vegetables and chilies with 1/4 cup water in a food processor into a coarse salsa. Season with salt to taste.
