DRIED CHILE SALSA
Provided by Josef Centeno
Categories Condiment/Spread Sauce Super Bowl Cinco de Mayo Hot Pepper Chile Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 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 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15-20 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.
DRIED CHILE SALSA
Red guajillo chile sauce
Provided by Chris Morocco
Categories Condiment/Spread Sauce Vegetarian Low Cal Low Sodium Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Toast chiles in a large heavy skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pan; let cool. Add garlic to same skillet; cook, turning often, until skins brown in spots and cloves are soft, 10-15 minutes. Remove from pan. Let cool; peel.
- Stem chiles and halve lengthwise; discard seeds. Cut into pieces; transfer to a medium bowl. Cover with boiling water; let soak, mixing often, until softened, 25-30 minutes.
- Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired. DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.
SALSA ROJA
Provided by Tyler Florence
Categories condiment
Time 55m
Yield about 3 cups
Number Of Ingredients 15
Steps:
- Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
- Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
- Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.
DRIED CHILI SALSA
Make and share this Dried Chili Salsa recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 50m
Yield 6 pints
Number Of Ingredients 11
Steps:
- In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
- Weigh chilies down with another bowl to ensure they remain submerged.
- Soak for 20 minutes.
- Drain off half the water, remove any stems if needed and transfer to a blender.
- Puree until smooth.
- Prepare water bath canner, jars and lids/rings.
- In a large stainless steel saucepan combine puree with remaining ingredients.
- Bring to a boil over medium high heat, stirring constantly.
- Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
- Repeat with remaining jars.
- Place jars in canner-cover with lid.
- Bring to a boil and process jars for 15 minutes.
- Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
- Remove jars, cool and store.
- Should make 6 to 7 pints.
Nutrition Facts : Calories 172.5, Fat 2.1, SaturatedFat 0.4, Sodium 1197, Carbohydrate 38, Fiber 9.3, Sugar 19.8, Protein 7.3
SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)
The best red salsas I've had on the street are a deep, rusty brick color, and they taste definitively of dried chiles, acid and salt. Most people use a combination of dried arbol chiles-the hottest dried chile in the markets-and guajillo or cascabel, which paint the salsa a gorgeous deep-red color. In this simple version, I keep the tomatoes to a minimum and omit onion, so the chiles can shine brighter. It's tongue-swellingly hot, which makes it perfect on just about anything. I've called for eight dried arbol chiles, but you can bump it up to ten for even more fire.
Provided by Food Network
Categories condiment
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 5
Steps:
- 1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
- 2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
- 3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
- 4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
- 5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.
CHILEAN SALSA
After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6
THREE CHILE DRY ROASTED TOMATILLO SALSA
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Provided by HMAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g
SALSA MACHA
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.
Provided by Tejal Rao
Categories condiments
Time 30m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
- Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
- Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
- Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
- Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.
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Servings 3Calories 38 per serving
- Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
- Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
- Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.
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- Heat an un-greased skillet over medium heat. Add chiles and garlic and cook, turning often to prevent burning, until garlic softens and chiles are fragrant (they shouldn’t darken much), about 2 minutes. Set aside until cool enough to handle.
- Remove the stems from the chiles, discard about half the seeds and break up into the blender (see note). Peel garlic and add it to the blender, along with water and salt. Blend on high speed until peppers are pureed, 1- 2 minutes.
- Add onion and tomatoes and blend again until mostly smooth (some texture is good). Taste and add more salt, if needed. Serve with tortilla chips.
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