Directions

• Creamy red salsa # 1
• Sauté the chiles de arbol in oil over medium-low heat until fragrant, about 30 seconds. Turn continuously, don’t let them burn. Remove from the pan and set aside until needed. 
• On the same pan and oil sauté the onion and garlic until the onions have slightly softened. Stir in the tomatoes and let them cook until completely softened. 
• Turn off the heat and transfer the ingredients into the blender including, the chiles de arbol. Add salt and process. 
• When everything has broken down and looks smooth, add the 1/4 cup of oil slowly and in a thin stream while the blender is still working. This will make the salsa super creamy and smooth once done. Transfer into a serving bowl and enjoy!
  
• Roasted salsa # 2
• Place a comal over low heat. Toast the guajillos and chiles de arbol until fragrant while turning continuously. Remove from the heat, rinse and drain. Set aside until needed. 
• Turn the heat to medium high. On the same comal roast the tomatillos, tomato, onion, garlic cloves until charred on all sides, softened and completely cooked through. 
• Once roasted transfer everything into a blender; as well as, the dried peppers, oregano, and salt. Blend until everything is broken down but you still have pieces of skin left behind. 
• Transfer into a serving dish and ENJOY!
  
• Creamy green salsa # 3 – Mild
• Place a pan over medium heat, add the oil and let it reach a safe pan frying temperature. 
• Pan- fry the jalapeños, serrano, calabacita, tomatillos, onion and garlic until completely soft and cooked through. Don’t let them brown too much, lower the heat if needed. 
• When done, turn off the heat and let everything cool down slightly. Transfer the ingredients and oil into a blender. Also add in the cilantro and salt. Process until super creamy and smooth. Transfer into a serving dish and ENJOY!