Salsa mexicana

Recipe for a tasty sauce made from dried Mexican chillies (Mulato, Ancho, Pasilla and Guajillo)

Mexican chillies are incredibly tasty. Their special flavour, however, only comes into its own when they are prepared with other ingredients. Therefore, do not let the first taste cheat you when you try these chillies pure after soaking.

This salsa is quickly prepared and can be kept perfectly - in small jars - for a few weeks. It is spicy, very flavourful, slightly smoky due to the ancho chili and only medium hot. If you like it more hot, add a hot chili pod or hot chili powder.
It is a delicious spreads to cheese and sausage sandwichs, perfect to hotdogs and hamburgers or as a dip to scrambled eggs, potato wedges and grilled meats.

Ingredients for 2 small jars, each with approx. 120 g:

½ large onion
2 cloves of garlic
1 dried Pasilla, Guajillo, Mulato, and Ancho Chili
2 tbsp tomato puree
1 pinch of Mexican oregano
olive oil
salt

Preparation:

Soak the chilies in boiling water for at least 15 minutes, remove stems.
Finely dice the onion, clean the garlic, cut into fine slices and simmer both in a pan with plenty of olive oil until the onions are glazed and slightly browned.
Cut the soaked chilis into small pieces (if the guajillo tends to have a hard peel, then just scrape the flesh), and add everything to the pan. Add salt and oregano. Add some of the soaking water and simmer on mild heat. Then add the tomato paste and further soaking water and continue simmering until it is pasty. Once again, season with salt and puree in the blender (maybe a little more water must be added).
Then fill in prepared (boiled) jars.
The salsa will keep longer if you cover the sauce with some olive oil (in the fridge about 8 weeks).