Like I mentioned previously, it's been a pretty busy week. So here are some of the things I made recently and a recipe for the Chile de Arbol Salsa that I've been making recently.
Like my previous Recently Consumed post; we're still working thru the beans from Rancho Gordo. Here's a White Bean and Kale Soup.
The Missus had been requesting that I make Her favorite mushroom soup….so I finally made some…..last night.
She likes a ton of truffle oil on Hers……I go with some shaved Parmesan Reggiano and Extra Virgin Olive we bought in Provence.
I opened a can of Chipotle Chilies en Adobo and didn't want to waste, so I made some Chipotle Cauliflower.
And of course, pozole during the weekends.
And of course, one of the salsas I have on hand is one made with Chile de Arbol; I mentioned finding some from India in an earlier post. Love the heat in these; makes a pretty spicy, heady salsa.
Chile de Arbol Salsa:
8oz (weighed out) Dried Chile de Arbol, stems removed, wiped clean
1/2 cup Freshly Squeezed Lime Juice
1/2 Apple Cider Vinegar
1 Tb Tomato Paste
1 Tb Ground Cumin
1 Tb Agave Syrup 
4-6 Cloves of Garlic
1/3 – 1/2 cup chopped onion
Salt to Taste
Combine Apple Cider Vinegar and Lime Juice in a bowl
Warm a dry cast iron pan over medium-high heat and toast (do not burn) the chilies
Add the chilies to the Vinegar and Lime Juice, mix well and let the chilies soak for 20-30 minutes
Once hydrated add the chilies, cumin, garlic, Agave syrup, onion, tomato paste, and enough liquid in a blender and process to achieve the texture you desire. 
You can strain if you want to, but I just remove any stray seeds. I usually end up using almost all the liquid.
Taste and salt to taste.
Enjoy…..
The Missus really liked it with the Chipotle Black Bean Tostadas I made.
Hope everyone is having a great week!