Red Chile Salsa
By Dan SouzaPublished on July 9, 2014
Time
15 minutes
Yield
Serves 8 (Makes 2 Cups)
Ingredients
1 ¼ ounces dried guajillo chiles, wiped clean1 (14.5-ounce) can fire-roasted diced tomatoes ¾ cup water ¾ teaspoon salt 1 garlic clove, peeled and smashed½ teaspoon distilled white vinegar ¼ teaspoon dried oregano ⅛ teaspoon pepper Pinch ground cloves Pinch ground cumin
Before You Begin
Guajillo chiles are tangy with just a bit of heat. Our favorite brand of fire-roasted tomatoes is DeLallo. Serve the salsa alongside the steak (see related content).
Instructions
- Toast guajillos in 10-inch nonstick skillet over medium-high heat until softened and fragrant, 1 to 2 minutes per side. Transfer to large plate and, when cool enough to handle, remove stems and seeds. Place guajillos in blender and process until finely ground, 60 to 90 seconds, scraping down sides of blender jar as needed. Add tomatoes and their juice, water, salt, garlic, vinegar, oregano, pepper, clove, and cumin to blender and process until very smooth, 60 to 90 seconds, scraping down sides of blender jar as needed. (Salsa can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.)
Time
15 minutesYield
Serves 8 (Makes 2 Cups)Ingredients
1 ¼ ounces dried guajillo chiles, wiped clean
1 (14.5-ounce) can fire-roasted diced tomatoes
¾ cup water
¾ teaspoon salt
1 garlic clove, peeled and smashed
½ teaspoon distilled white vinegar
¼ teaspoon dried oregano
⅛ teaspoon pepper
Pinch ground cloves
Pinch ground cumin
Ingredients
1 ¼ ounces dried guajillo chiles, wiped clean
1 (14.5-ounce) can fire-roasted diced tomatoes
¾ cup water
¾ teaspoon salt
1 garlic clove, peeled and smashed
½ teaspoon distilled white vinegar
¼ teaspoon dried oregano
⅛ teaspoon pepper
Pinch ground cloves
Pinch ground cumin
Ingredients
1 ¼ ounces dried guajillo chiles, wiped clean
1 (14.5-ounce) can fire-roasted diced tomatoes
¾ cup water
¾ teaspoon salt
1 garlic clove, peeled and smashed
½ teaspoon distilled white vinegar
¼ teaspoon dried oregano
⅛ teaspoon pepper
Pinch ground cloves
Pinch ground cumin
Why This Recipe Works
Fire-roasted tomatoes are the secret ingredient in our salsa. They add smoky depth without adding extra work. Dried guajillo chiles are toasted and ground for rich, deep flavor. Vinegar and spices round out the mixture for a salsa that is smoky, spicy, and slightly tart.
Before You Begin
Guajillo chiles are tangy with just a bit of heat. Our favorite brand of fire-roasted tomatoes is DeLallo. Serve the salsa alongside the steak (see related content).
Instructions
- Toast guajillos in 10-inch nonstick skillet over medium-high heat until softened and fragrant, 1 to 2 minutes per side. Transfer to large plate and, when cool enough to handle, remove stems and seeds. Place guajillos in blender and process until finely ground, 60 to 90 seconds, scraping down sides of blender jar as needed. Add tomatoes and their juice, water, salt, garlic, vinegar, oregano, pepper, clove, and cumin to blender and process until very smooth, 60 to 90 seconds, scraping down sides of blender jar as needed. (Salsa can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.)
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