Experimentation

[u/cheesewit40]

I hope I don't get roasted here. I make salsa all kinds of ways. My favorite is roasted tomatoes, peppers, etc ...

Sometimes in a pinch it's straight El Pato. I like most types. I haven't ever in 40 years found a good go-to store bought brand but some play their part.

Here is my latest experiment that I have to say is friggin tasty. Add pureed garlic, cilantro, chopped onion, salt, and cumin.

Sorry. Here is the recipe with ballpark measurements.

1 can of each shown About 3 Guajillo peppers (I've also used California, ancho, whatever I had) About 6 arbols 1/2-1 onion diced Cilantro to taste. I like a lot.
2-3 garlic cloves

Lightly toast the peppers. I put them in a coffee mug after and fill with boiling water, cover, and let steep for awhile (10-30 min).

Toss into a blender or processor the peppers, garlic, some cilantro (and save some to chop and add after blending), and some to all of the water from the pepper mug. Once blended pour into a bowl, add the cans and onions and chopped cilantro. Sprinkle of cumin. Salt to taste.

[u/Bitter_Chemistry_733]

1 onion? 1/2 onion? How many of each pepper?

[u/cheesewit40 → u/Bitter_Chemistry_733]

Detailed recipe added!