-2 cans of fire roasted tomatoes
-1 bundle cilantro
-1 large white onion, quartered
-5 Serrano peppers
-5 Jalapeño peppers
-5 Habanero peppers
-5 Árbol Chillies, dried
-3 Poblanos, dried
-1 Head of Garlic, peel skin away
-1 tsp of salt
-1 tsp of pepper
-1 tsp of ground cumin
-1 fresh lime to taste
1. Preheat the oven to broil and place the rack 6-8 inches from the top of the oven.
2. On a baking sheet, use Olive oil and lightly grease it. Place your jalapeños, serranos, habaneros, and quartered onion and entire head of roasted Garlic onto the baking sheet. For the Garlic you want to chop of the top and expose some of the cloves. Peel off the excess dry skin before placing on the baking sheet.
3. Place in the oven and broil for approximately 5 minutes. Keep an eye on them so they don’t burn or catch.
4. Meanwhile, get a small pot, and boil 3 cups of water. You will use this to rehydrate your chilies.
5. In a large skillet, preferably cast iron, place your dried chilies and heat them on medium low heat to pull out the oils from the chilies. About 5 minutes, and stir frequently. Once you begin to see the oils emerge, take your boiling water and pour it into the skillet. It will take 5-10 minutes on medium low heat for the peppers to rehydrate. You will know they’re done when you can pull the stems off. (Reserve the water)
6. In a food processor, put in your whole bundle of cilantro (without the stems), your garlic cloves(they should have easily popped out of their cloves once roasted), your roasted peppers and onion, your rehydrated chilies, your cans of tomatoes, salt, pepper, and cumin. Blend until smooth.
7. Last step is to add in your water that you used to rehydrate the chilies. Squeeze your fresh lime in with the water.
8. Blend again until you get a runny salsa consistency. If needed add more water, if the salsa is thick. Another trick is to minced the softened roasted garlic before blending so the chunks aren’t too big.