So, you can take your salsa spicy. When restaurants ask if spicy is okay, you assure them with a confident and dismissive wave of your hand that yes, you can handle your spice.
This scorching hot puya salsa, then, is the perfect kick-it-up-a-notch tongue treat for you. Get your tissues ready and pour a big glass of ice-cold milk for dousing your tongue. Of course, there’s always the chance that you’ll try this recipe and say in your casual, chuff style, “eh, this isn’t that spicy.”
A collection of Mexican recipes wouldn’t be complete without including a scorching hot salsa. We’d love to know how hot you think this recipe is. So, make it. Test it. Then leave us a comment in section below.
Heat a skillet to medium-high and toast the reconstituted chilies for about 1 minute, stirring continuously to keep them from burning.
Place the roasted chilies in a small saucepan with just enough water to cover them. Cook over medium heat until soft again (about 10 minutes).
Cut the tomatoes and onions into chunks for processing. Peel the garlic and cut into fine slices.
In a food processor or blender, add the following:
Blend the salsa until well mixed and very smooth. Test for flavor and add more salt if desired.
Use as a dipping salsa for your favorite corn chips, or add small amounts to top off Latin American dishes.