Chipotle Red Hot Salsa Recipe

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We have two potential candidates for the Red Hot Salsa recipe. Please try one, or both, and post your results in the comments below. Happy cooking.
Recipe #1:

10 to 20 grams dry Arbol chiles (choose based on desired heat)
1 tablespoon of sesame seeds, toasted
1 tablespoon white vinegar
2 cloves
1 clove garlic
1 teaspoon Mexican organo
salt

1. Combine all ingredients, in blender and blend on low speed
for ten seconds.

2. SLOWLY drizzle 1 tsp olive oil into blender on low speed. Add more vinegar to taste if needed

3. Chill for at least an hour.

Yield: ~1/2 of a cup

Recipe Source

Recipe #2:

1 Tomato, peeled and gutted of most seeds/juice.
10-15g powdered chile de arbol.
2 tablespoons of fresh cilantro.
1 tablespoon lemon juice.
1/4 cup red onion.
1 lime of lime juice.
1 tablespoon kosher salt.
1 teaspoon pepper.
1 tablespoon red pepper flakes.

Put all ingredients into a blender or food processor and blend to desired consistency. For best taste allow to sit, covered, in refrigerator for 24 hours.

Have improvements, comments, or photos of the recipe? Please e-mail us.

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