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Active Time
20 minutes
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Total Time
1 hour
Ingredients
Makes 1 cup
Step 1
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.
Step 2
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.
Step 3
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.
Leave a Review
Reviews (3)
Back to TopThe photograph with the nachos? If so, that is absolutely how a salsa rojo (dried chile salsa) should look.
angelalau
IL
9/30/2019
yes, the photograph that they have up is something totally different than the recipe...
elam5
8/30/2015
this is not salsa -- it is red chile sauce. The photograph is of something completely different!
Anonymous
Austin, TX
1/28/2015