This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines

11 -15 dried Arbol chiles (8-10 dried Arbol peppers for Mild, 11-15 medium, 16-20 for Hot)
1 (14 ounce) can DelMonte stewed tomatoes, with juice
1⁄2 small yellow onion
1 jalapeno
1 bunch cilantro
1 garlic clove
1 teaspoon lemon juice or 1 teaspoon lime juice
1⁄2 teaspoon pepper
1⁄2 teaspoon salt

Take the stems off the peppers and throw away the stems.
Place the peppers and seeds in the bender. Blend well.
Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, a handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
I don't like my salsa chunky, that's what Pico De Gallo is! I also don't want it to runny so it runs off your chips, so i just "pulse" it a few times.
If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
Refridgerate for at least 1 hour before serving.

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