This salsa, which I'm calling "Conflagration," makes a good dipping salsa if you can handle the heat. It also works very well as a hot sauce especially for tacos. The base ingredient is reconstituted dried peppers, rather than a tomato base like other salsas. The lime and tomatillos come in to brighten the flavor and bring balance to this earthy orange-flame colored salsa.
1 cup of chopped green onion
5 cloves minced garlic
3 tomatillos, husked, core removed, chopped
2 jalapenos, seeded, stemmed
1/4 cup minced cilantro
3 or 4 drops liquid smoke (it's real easy to over do it)
Juice of 1/2 a lime
Olive oil
Kosher salt to taste (regular old table salt can actually lose its saltiness in salsa)
Sauté (uncovered, in medium pan for which you have a lid) green onion, garlic, tomatillos, jalapenos in 1 teaspoon olive oil. Allow for some blackening by stirring infrequently.
Add to pan dried red peppers. Pour in water enough to cover ingredients. Turn heat down. Simmer with lid on for ten minutes.
Pour into blender along with remaining ingredients (cilantro, liquid smoke, lime juice,). Puree.
Pour into a bowl. Chill out in fridge for 6 hours (the sauce, not you). Salt to taste.
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