This is a very spicy salsa that goes well with chicken, goat, or beef. Recipe makes about 2 cups.
7 roma tomatoes cut in half.
2 cloves of garlic. Wrap these in a pouch made of foil
1 bag of chile de árbol (80 gram bag, better for you if you can find a bag of already "limpios" or cleaned chiles, but if not, the will have the stems and seeds which you must clean)
1/2 tsp Knorr Suiza powder (caldo de pollo), 1/4 of a stock cube, or 1/2 tsp Chicken Better than Bouillon
1 tsp of salt or to taste
1 tbs lime juice
1/2 tsp sugar
2-3 tbs light tasting oil for roasting the tomatoes and frying the chiles
Take your halved tomatoes and rub them in oil, place them with your garlic wrapped in a foil pouch on a roasting sheet and roast at 350 degrees fahrenheit for 20 minutes.
While your tomatoes and garlic are roasting, clean your chiles by removing the stems and seeds. That's if you didn't get a bag of chile de árbol "limpios" (already stemmed and seeded).
In a deep pan, heat 1-2 tbs oil. When hot, stir your dried chiles around until the start to puff up and change color. Take care not to burn. You can turn off the flame after a minute, and keep stirring, and they will fry nicely to the perfect color. Pour them onto a plate and keep aside. If you keep them in the hot pan, they will continue to cook for a few moments and can blacken and burn. So, it is better to transfer them to a plate. Keep aside to cool.
When your tomatoes are nicely soft and roasted, set aside to cool.
Dump the tomatoes, garlic, your chicken flavoring, and chiles in a blender. You may need to add 1/4 cup or so of water. Pulse gently so as to leave the chile ground but in visible chile flakes. Stir in the salt, lime juice, and sugar, and pulse again gently. Taste and adjust salt, sugar, or lime juice if necessary. Keep in a jar for up to 2 weeks.