This recipe is a gift from one of our guests. We serve it at breakfast as one of four salsas accompanying Santa Rosa
Eggs. (Probably salsa over kill) Anyway, it is hot but has a great flavor.
DIABLO
SALSA
INGREDIENTS
25-30
chile de arbol
½ cup vegetable oil
4-6 cloves garlic
3 lbs roma tomatoes
1 tbsp paprika
1 tsp salt
1 tsp oregano
1 tsp cumin
juice of one lemon
¼ cup white vinegar
METHOD
Sauté chilies and garlic in oil until chilies are blackened.Cut off stem ends of tomatoes and roast over open flame until
skin is blackened.Put
everything in blender and blend on high.You can very the “temperature” of the sauce by increasing or
decreasing the number of chilies you use.
