Salsa! Dried red chile de arbol (idk what pepper that is in English, lol and tomatoes; wrap it in foil wrap and 'grill' or you can boil them in water. Once ready, just add the garlic (1 clove is enough!) Throw in blender.. blend... and add salt to taste :-) afterwards you can add minced cilantro... oh my GEEE that adds some taste!!
Chuy's Hatch Green Chile Salsa from Food.com This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a week or more. I have not made this recipe, so times are an estimate.
Roasted Habanero Salsa - CaliZona: 5 Large Tomatoes 4 – 6 Habanero Peppers (These are very hot peppers, I like fairly hot salsas so I use 6. You might try less to begin with.) 1 Clove Garlic 1/2 White Onion 1 Cup Cilantro Leaves 3 Tablespoons Fresh Squeezed Lime Juice 1 Tablespoon Extra Virgin Olive Oil 1 1/4 Teaspoon Sea Salt – or to taste