Depending on how hot you like your salsa you will have to gage the quantity of fresh and dried chilis to your liking. Better to start off with a little (with or without seeds) and add as needed
3 medium tomatoes, quartered
2 spring onions, roughly chopped
2 cloves garlic, whole
Juice from 2 limes
small bunch cilantro
1 Red hot chili pepper, whole (or jalapeño, habañero, ......)
Dash of Soy Sauce
Dash of Balsamic vinegar
2 dried chili peppers (ancho, guajillo, cascabel, New Mexico etc...)
Sugar and Salt to taste
Reconstitute the dried peppers in boiling water, to cover, until soft.
Chop the peppers and toss in the blender, keeping the liquid in case you want to add it later.
Throw everything else into the blender and pulse until you get the desired consistency. Add the dried pepper liquid or water if needed to thin the sauce
Taste the salsa and add salt or sugar as required
