Dried Chile Salsa

Name: Dried Chile Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 43 grams ancho chiles; 43 grams dried chiles de árbol; 4 garlic cloves, peeled; 1 Tbsp kosher salt; 79 milliliters distilled white vinegar; 1 medium white onion, chopped

Dried Chile Sals This recipe is typical of Mexican cuisine. Head to the store and pick up ancho chiles, chiles de árbol, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Toast chiles in a dry medium skillet overhigh heat, turning often, until fragrant, about3 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Let cool slightly, then removestems and seeds.

Ingredients you will need

Seeds

Place chiles, onion, garlic,salt, and 1 1/2 cups water in a mediumsaucepan. Bring to a boil. Reduce heat andsimmer until very soft, 15–20 minutes. Puréechile mixture in a blender until smooth.Strain into a medium bowl and mix in vinegar.

Ingredients you will need

Vinegar

Chili Pepper

Garlic

Onion

Water

Salt

Equipment you will use

Blender

Bowl

DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.

Ingredients you will need

Salsa

Equipment

Frying Pan

Blender

Bowl

Ingredients

Servings:

43grams

ancho chiles 43grams

dried chiles de árbol 4

garlic cloves, peeled 1Tbsp

kosher salt 79milliliters

distilled white vinegar 1medium

white onion, chopped

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Cava Mestres Reserva Brut 1312 with a 4.6 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.