Salsa with Any Kind of Dry Chiles
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
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Curious cooks who want to play with dried chiles will find a trusty blueprint here. Soaked until soft, then blended with garlic, onion, and vinegar, whatever peppers you choose set the entire tone, from mild and fruity to dark and smoky. A slow simmer cooks off the vinegar's edge and leaves a versatile salsa you can make your own every single time.
Ingredients
Ingredients
- 6 Large Chilies Dry
- 1/2 Medium Onion
- 1/4 Cup Vinegar
- 1 Clove Garlic
- - - Salt
- - - Vegetable Oil
Directions
Directions
- The kind of chilies that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chilies.
- But this is the basic recipe for prepare salsas with dry chilies.
- Wash the chilies in water and discard the seeds and threads of chilies.
- Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chilies in warm water at least 30 min.
- Then grind with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vinegar have to disappear, add water if need.
Nutrition
Per serving · 4 servingsCalories
50
Fat
2 g
Saturated fat
0 g
Carbohydrates
8 g
Sugar
1 g
Fiber
2 g
Protein
1 g
Sodium
200 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 6 Large Chilies Dry
- 1/2 Medium Onion
- 1/4 Cup Vinegar
- 1 Clove Garlic
- - - Salt
- - - Vegetable Oil
