Dried Chile Salsa – a delicious recipe with Mexico, garlic, apple cider vinegar, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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.
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.
3
Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Puree, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired. DO AHEAD:
150
kcal
Calories
33
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 12 dried New Mexico or guajillo chiles (about 2 ounces), 4 garlic cloves, unpeeled, 1 tablespoon (or more) apple cider vinegar, Kosher salt.
Yes, Dried Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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