We liked the combination of dried ancho and chile de arbol chiles for this this recipe, however feel free to use any dried chile you can get your hands on. Dried guajillo, anaheim, pasilla, or chipotle would all be lovely in the mix.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 1 1/2 cups of dried chile salsa |
Ingredients
- 2 dried ancho chile peppers, stems removed
- 2 to 3 dried chiles de arbol, stems removed
- 1/2 jalapeno pepper, seeded
- 3 scallions, trimmed
- 2 cloves garlic, unpeeled
- 2 plum tomatoes
- 2 tablespoons distilled white vinegar
- 1 cup packed fresh cilantro
- 1 teaspoon agave syrup
- Kosher salt
Instructions
- Preheat the broiler. Place the dried chiles in a medium heatproof bowl and cover with boiling water. Let stand until soft and pliable, about 30 minutes. Drain, reserving the soaking liquid. Transfer the chiles to a blender.
- Heat a large cast-iron skillet over high heat. Add the jalapeno, scallions, garlic and tomatoes; immediately place the skillet under the broiler. Cook until charred in spots, about 4 minutes. Peel the garlic.
- Add the skillet ingredients, vinegar, cilantro, agave, 1 teaspoon salt and 1 tablespoon of the reserved soaking liquid to the blender. Puree, adding more soaking liquid as needed until smooth. Let sit at least 2 hours before serving.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 59 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 207 mg |