NM 10 minute Salsa/Enchilada sauce

This is a watery salsa you spoon on your burrito warm. Very spicy! Not chunky or thick. Great to spoon onto your burrito as you take bites, or pour over some eggs, potatoes, etc. Great for pouring on a breakfast burrito, enchiladas, or dipping into. This is also fantastic to cook your Mexican rice in, or beans, etc. Original recipe called for 6-8 chiles and a little bit more of the salt and bouillon, but I found it to be extremely spicy and salty, so I lessened it a bit. But I put those amounts in parentheses if you are using this to season beans or rice.

If using for enchilada sauce, you could thicken it up with white sauce ingredients to make it more thick and creamy.

In about three cups of water, boil for 5 minutes: 

1/4 of a large white onion

2 cloves garlic 

4-6 dried whole Chile de arbol (I would only do four)

*Scoop ingredients out of the water with a slotted spoon and add to a blender full of the remaining ingredients: 

1 1/2 c. Clamato tomato drink (V8 or tomato juice/sauce can be substituted- but will not taste the same)

1 tsp salt (original recipe had 1 1/2)

2 tsp tomato bouillon w/chicken powder (caldo de tomate) (original recipe had 1 Tbsp)

1 tsp dried oregano 

Blend completely in the blender and I'm pour into your serving bowl. Use a spoon to pour onto your food. Delicious!