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Dried Chile Salsa
I burned three batches of chiles before I realized the secret wasn’t higher heat, but patience. Toasting these dried pods until they crackle releases oils that raw salsa simply can’t match.
Ingredients
Method
- Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 30-60 seconds per side until fragrant and slightly puffed. Be careful not to burn them, as they will turn bitter.
- Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15 minutes until softened. Drain well, reserving a splash of the soaking liquid if needed for consistency.
- Add the rehydrated chiles, garlic cloves, and salt to a blender. Blend on high until completely smooth, about 60 seconds. If the mixture is too thick, add water one teaspoon at a time until it reaches a pourable salsa consistency.
- Taste and adjust salt if necessary. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition
Notes
The smoky depth transforms a basic blend into something complex enough for grilled steak yet simple enough for chips. I keep jarred roasted garlic in my pantry specifically to cut down on prep time without sacrificing flavor.
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