Salsa de Chile Rojo Recipe Using Dried Ancho and Pequin Chiles
Use your dried Ancho and Pequin chiles for this hot sauce.
Salsa de Chile Rojo
Ingredients
- 5 dried Ancho chiles
- 1 cup boiling water
- 1 dried pequin chile
- 3 medium tomatoes peeled, seeded and chopped
- 1/2 cup chopped yellow onion
- 1 clove garlic minced
- 1/4 cup vegetable oil
- 2 tablespoons chopped parsley
- 1/2 teaspoon sugar
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
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Pull the stems of the Ancho chiles and remove the seeds while rinsing them off under cold running water. Place in a bowl and pour the boiling water over them. Soak for about half an hour. Pour out all but 1/4 cup of the soaking liquid. Place the soaked Ancho chiles, crumbled up pequin chile, and the reserved 1/4 cup soaking liquid in a blender with the tomatoes, onions, and garlic. Blend until smooth.
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Heat the oil in a large skillet until moderately hot. Add in the chile puree and cook, stirring constantly, for about 5 minutes.
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Remove from heat, and add the rest of the ingredients. Season to taste with salt and pepper.
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Serve chilled. The hot salsa will keep for about 3 days tightly covered in the fridge if making ahead of time.
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