Spicy Blender Salsa

Directions

1. 1
   I find the spiciness of this salsa does not need the addition of cumin, garlic or oregano.
2. 2
   If you want to add them, use just 1/8 teaspoon of the spices and 1 small clove chopped fresh garlic.
3. 3
   Heat the dried chilies in a small fry pan on medium heat for 2 minutes to help release flavor.
4. 4
   Do not burn them.
5. 5
   Add 1/2 cup beef or chicken broth, salt and cover with up to 1/2 cup of water.
6. 6
   Bring to a boil and then remove the pan from heat.
7. 7
   Set them aside in the pan to soak (this will remove some of the heat) for 15-30 minutes.
8. 8
   Remove seeds from the Guajillo chili and save the water/broth juice.
9. 9
   Set the chili and broth mixture aside.
10. 10
    Empty the canned tomato sauces into a blender.
11. 11
    Add lime juice, sugar and soaked chilies (also cumin, oregano and chopped garlic if you are using them).
12. 12
    Blend 1 minute.
13. 13
    Add chopped onions, jalapeno and cilantro and some of the juice from soaking the chilies (to thin out the salsa).
14. 14
    Blend for 30 seconds.
15. 15
    Add Rotel tomatoes and blend just 5-10 seconds to chop the tomatoes just a little.
16. 16
    Add additional water/broth juice as needed and give it one last pulse.
17. 17
    Serve with chips!