Dried Chile Salsa
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes
2
Let cool slightly, then remove stems and seeds
3
Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan
4
Bring to a boil
5
Reduce heat and simmer until very soft, 15–20 minutes
6
Purée chile mixture in a blender until smooth
7
Strain into a medium bowl and mix in vinegar
8
DO AHEAD: Salsa can be made 4 days ahead
9
Cover and chill
10
Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes
11
Let cool slightly, then remove stems and seeds
12
Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan
13
Bring to a boil
14
Reduce heat and simmer until very soft, 15–20 minutes
15
Purée chile mixture in a blender until smooth
16
Strain into a medium bowl and mix in vinegar
17
DO AHEAD: Salsa can be made 4 days ahead
18
Cover and chill