This nutty and toasty dried-chile salsa can gussy up fried eggs, soups,Hearty Mexican Cranberry Beans, braised vegetables, grilled meat and seafood—and even guacamole.Slideshow:More Salsa Recipes

2017年12月

Gallery

Credit: John Cullen

Recipe Summary

total:
10 mins
Yield:
2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat 1/4 cup grapeseed oil. Add árbol chiles, puya chiles, japone chiles and cascabel chiles and cook over moderate heat, stirring often, until fragrant and toasted, about 4 minutes.

    Advertisement
  • Scrape into a food processor. Add garlic cloves and 3/4 cup grapeseed oil and pulse until finely chopped. Season with kosher salt.

Make Ahead

The salsa can be refrigerated for up to 1 week.

Advertisement