This homemade spicy salsa is for the serious Mexican foodie in us all. Pair with tortilla chips and you have the perfect appetizer for any occasion.
Dried chile de árbol pods are used widely in Mexico and this chile de árbol salsa is about the best thing you can make from them. You can find dried chile de árbol pods in any Hispanic supermarket or in the Hispanic foods section of mainstream grocery stores. This is a great recipe that you can use as a sauce for your tacos or your favorite dishes. It is a great recipe for getting started making fermented foods.
Remove stems off the chile de árbol. Place in a heat-proof glass bowl along with garlic. Pour in boiling water. Cover with a plate to keep heat in for 3 hours. Meanwhile, boil the tomatoes for 20 minutes.
Drain the chiles and garlic, and add to blender with remaining ingredients. Taste for salt.
Cool to room temperature, serve into a glass jar, cover loosely with cloth and an elastic band. Leave in a dark cabinet, at cool temperature (ideal temperature is 50-60ºF) so that the sauce ferments for a week. It is normal for it to bubble a bit at the top.
Transfer to smaller jars and seal; keep at room temperature for 6 months.