Salsa Picante Recipe

Name: Salsa Picante
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried New Mexico chiles; 3 guajillo chiles; 3 dried cayenne chiles or chiles de arbol; 2 fresh serrano chiles, seeded and minced; 3/4 cup extra-virgin olive oil; 1 medium red onion, minced; 4 fresh red Fresno chiles or jalapenos, seeded and finely chopped; 2 tablespoons fresh lemon juice; 1 tablespoon finely grated lemon zest; 1 cup finely chopped flat-leaf parsley; Kosher salt and freshly ground black pepper

Servings: persons

8 dried New Mexico chiles
3 guajillo chiles
3 dried cayenne chiles or chiles de arbol
2 fresh serrano chiles, seeded and minced
3/4 cup extra-virgin olive oil
1 medium red onion, minced
4 fresh red Fresno chiles or jalapenos, seeded and finely chopped
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
1 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

1
In a large, heatproof bowl, cover the New Mexico, guajillo and cayenne chiles with hot water.
2
Let stand until the chiles soften, about 15 minutes.
3
Drain, seed and coarsely chop the chiles and transfer to a blender.
4
Add the serranos and the olive oil and puree until smooth.
5
Transfer the chile puree to a medium bowl.
6
Stir in the onion, Fresno chiles, lemon juice, lemon zest and parsley and season with salt and black pepper.
7
Let the salsa stand for at least 1 hour before serving.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 dried New Mexico chiles, 3 guajillo chiles, 3 dried cayenne chiles or chiles de arbol, 2 fresh serrano chiles, seeded and minced, and more.

Yes, Salsa Picante 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.

Salsa Picante

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