My friend Dave developed this recipe and called it Psycho Salsa because he was crazy about it. He parted with it only grudgingly but I have decided to share it because it is too good to keep to myself. I have altered a couple of ingredients, and so can you, but the basics remain true to Dave’s original.
3 large roma tomatoes
1 medium purple onion (or white)
2-3 jalopeno peppers
4 chile guajillo (nueve Mexico) peppers (these are dark red, dried peppers)
2 chile arbol (red, long, skinny, dried, hot)
4-6 garlic cloves
1 hand full chilantro
1/4 cup balsamic vinigar
Blend until smooth then pour into pot and bring to boil
turn heat off and add salsa fresca for texture:
one diced roma tomato
some purple onion and chilantro
chop it all finely together
Now you’re ready to dip or slather it on anything you like:
eggs, pasta, quesadillas, pizza, hamburgers etc.