Dried Chile SalsaMarcus Nilsson
This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.
Recipe information
Total Time
35 minutes
Yield
Makes 8 servings
Ingredients
1 1/2 ounces dried chiles de árbol
1 1/2 ounces ancho chiles
1 medium white onion, chopped
4 garlic cloves, peeled
1 tablespoon kosher salt
1/3 cup distilled white vinegar
Preparation
Step 1
Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15–20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
Step 2
DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.
Recipe notes
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