Homemade salsa pecante

Ah, salsa picante—the spicy, tangy sauce that can make any taco, burrito, or snack sing! Here’s a simple, authentic way to make it at home.

Ingredients (makes about 1½ cups):

• 6–8 dried chilies (like arbol for heat, guajillo for flavor)

• 2–3 fresh tomatoes (or 1 cup canned tomatoes)

• 1 small white onion, chopped

• 2–3 garlic cloves

• 1 tsp salt (adjust to taste)

• ½ tsp ground cumin

• 1–2 tsp vegetable oil

• Optional: ½ tsp sugar (to balance acidity)

Instructions:

1. Toast the dried chilies:

   • Remove stems and seeds.

   • Toast in a dry skillet for 20–30 seconds per side until fragrant. Don’t burn them—they’ll taste bitter.

2. Soak the chilies:

   • Cover with hot water for 15–20 minutes until soft. Drain, reserving a little soaking liquid.

3. Cook the fresh ingredients:

   • Heat a small skillet with oil. Sauté onion and garlic until translucent.

   • Add tomatoes and cook 5–7 minutes until softened.

4. Blend:

   • In a blender, combine softened chilies, cooked tomatoes, onion, garlic, cumin, and salt.

   • Add a little chili soaking liquid or water to get a smooth sauce.

5. Simmer:

   • Pour the blended sauce into a pan. Simmer 10–15 minutes, stirring occasionally. Adjust salt, spice, or sugar.

6. Optional finishing touch:

   • For a smokier flavor, char the tomatoes lightly before blending.

✅ Tips:

• Spice level: Arbol chilies are very hot, so adjust the number depending on your heat tolerance.

• Consistency: For a thicker salsa, simmer longer; for a thinner pourable salsa, add more water.

• Storage: Keeps in the fridge for 1–2 weeks and freezes well.

If you want, I can give a super quick version that takes under 10 minutes using fresh ingredients only, perfect for immediate tacos.