¡muy picosa!

I made some of the best salsa ever, as well as some of the hottest. Why? It wasn't my intention to, but sometimes you get a couple of jalapeños that for some reason are incredibly spicy. Just luck of the draw, really.


Anyway, despite the extreme spiciness (almost too spicy for me or Sandra to eat), it was some of the best salsa I've had. Unfortunately, I can't take credit for it, because I learned the ancient and secret recipe from Señor Louis Holguin.




















Roasting the chiles and a tomato on the comal.
Roasting gives it mucho sabor!




















Smashing everything up in the molcajete.
This salsa contained a lot of onion, cilantro, and tomatillos.
















The final product. Qué sabrosa but sooooo spicy.
Made my hair curl like Sandra's!