Grab a gallon of milk to soothe the heat that this salsa is going to bring, peeps. It is HOT, HOT, HOT! But, it is also insanely tasty and ridiculously simple to make. I get my chile de arbol peppers from Cermak grocery stores here in the city, but any local grocery store should have them as they are pretty common. You’ll find them dried in your Mexican grocery aisle.
The chile de arbol is hot, but not habanero or scotch bonnet hot. It’s the quantity of the chiles that makes this salsa so fiery. To give you an idea, let’s look at the Scoville scale, the measurement system that measures the spiciness of chiles.
The incredible, edible egg. I can’t get enough of them! Along with coffee and half and half (for said coffee), it’s something that I always have in my fridge. They regularly save me on a late weeknight when I am starving and am too tired to cook and are often the protein addition to my work lunches. Eggs are my favorite weekend breakfast and even a favorite snack. I love a good boiled egg with a tasty, fancy mustard. You see, eggs and I have a relationship since childhood, and like all relationships, we have had our ups and downs.