Filiberto's Salsa Quemada

Normally when you see a post here on r/SalsaSnobs with the name of a restaurant in the title, it is a desperate plea for help in reproducing a well loved salsa, accompanied by a poorly focused shot of a salsa taken from too far away.

Well, this is NOT that post.

Now, I like to tell stories, but not everyone likes to read them so I'll start with the recipe 1st.

1 can fire-roasted diced tomatoes

2 cloves of garlic

9 chili de arbol

1 jalapeño

⅓ onion

oil

salt

Fry the arbol in oil (I used avocado oil) until they just change color and remove from heat

Saute the onion, garlic and jalapeño in the same oil in sufficiently sauteed/seared/charred and remove from heat.

Drain the canned tomatoes (reserving the liquid). Dump the tomatoes in the oil to sear a bit while you blend the peppers.

I put the arbols and jalapeño in the Vitamix with the reserved tomato water and pulsed it (carefully scraping the bits back to the bottom each time) until the arbols were well and thoroughly pulverized (I HATE shards of dried pepper in my salsa).

I added the tomatoes, onion and garlic to the blender, pulsed it some more and them blended, slowly at first, until it was absolutely smooth.

I let it sit in the fridge a couple of days and then added enough salt.

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