Dried Chile Salsa
Spicy and flavorful, this homemade salsa features a rich blend of dried chiles, garlic, and apple cider vinegar. Perfect for adding a punch of heat and tanginess to your favorite dishes, this versatile salsa can be easily made ahead of time for convenience.
— Constant Cookbook
Ingredients
- 12 dried New Mexico or guajillo chiles (about 2 ounces)
- 4 garlic cloves, unpeeled
- 1 (or more) apple cider vinegar
- Kosher salt
Instructions
- Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1½ cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15â20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
- DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.
Yield
1 cup
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