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Heat the vegetable oil in a large pan or skillet over medium heat.

Add the dried chiles de árbol to the hot oil and toast them lightly for about 1 to 2 minutes, stirring constantly, until they turn a slightly golden brown. Be careful not to burn them. Remove the chiles from the pan and set aside.

To the same pan, add the quartered tomatoes, tomatillos, serrano peppers, quartered yellow onion, and roughly chopped fresh cilantro.

Season the vegetables with kosher salt, Knorr Suiza chicken bouillon powder, and garlic powder. Stir to combine.

Pour in the water and add the chipotles in adobo. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until all the vegetables are tender and soft, about 20 to 25 minutes.

Once the vegetables are tender, turn off the heat. Add the previously toasted chiles de árbol back into the pan with the cooked vegetables.

Carefully transfer the hot salsa mixture to a heat-proof container. Place this container into a larger bowl filled with ice and a little water (an ice bath) to cool down for about 15 to 20 minutes. This step is crucial to prevent excessive steam pressure when blending.

Once cooled, transfer the entire mixture, including the liquid, to a blender. Blend until the salsa is very smooth and has a vibrant orange-red color.

Taste and adjust seasoning if necessary. Serve the spicy salsa immediately or store it in an airtight container in the refrigerator.


Heat the vegetable oil in a large pan or skillet over medium heat.

Add the dried chiles de árbol to the hot oil and toast them lightly for about 1 to 2 minutes, stirring constantly, until they turn a slightly golden brown. Be careful not to burn them. Remove the chiles from the pan and set aside.

To the same pan, add the quartered tomatoes, tomatillos, serrano peppers, quartered yellow onion, and roughly chopped fresh cilantro.

Season the vegetables with kosher salt, Knorr Suiza chicken bouillon powder, and garlic powder. Stir to combine.

Pour in the water and add the chipotles in adobo. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until all the vegetables are tender and soft, about 20 to 25 minutes.

Once the vegetables are tender, turn off the heat. Add the previously toasted chiles de árbol back into the pan with the cooked vegetables.

Carefully transfer the hot salsa mixture to a heat-proof container. Place this container into a larger bowl filled with ice and a little water (an ice bath) to cool down for about 15 to 20 minutes. This step is crucial to prevent excessive steam pressure when blending.

Once cooled, transfer the entire mixture, including the liquid, to a blender. Blend until the salsa is very smooth and has a vibrant orange-red color.

Taste and adjust seasoning if necessary. Serve the spicy salsa immediately or store it in an airtight container in the refrigerator.
