Hot Red Salsa

Makes 2 cups. (Divide into 1 cup containers and freeze.)


  • 1/2 onion
  • 1 green tomatillo (thickener)
  • 3 plum tomatoes


  • 1 cup water


  • 1 jalapeño chili (for freshness)
  • 1 guajillo chilli (long, dark red, for flavor and color)
  • 1 unidentified smokey chili (plum shape, for smoke)
  • 1 chili arbol (small, thin red, for heat)


  • 1 Tbsp lime juice (1 small lime or 1/2 large lime)
  • 1/4 tsp salt

Place chilis on bottom of small sauce pan. Cover with vegetables, which helps keep chilis beneath the water. Bring to boil and steam for 5m. Allow to cool. Transfer solid contents to blender, removing chili stems. Reserve liquid. Blend solid contents until smooth. Add salt and lime juice. Will thicken because of tomatillo. Thin with reserved liquid to desired strength and consistency.