Using dried peppers adds a depth of flavour that isn’t possible with powdered mixtes, and steeping the peppers in hot water softens them to be ready for blending. If you’d like to reduce the heat level, remove the seeds and vein from inside while they’re still dry. If you like a spicy salsa, remove the stem, but leave the seeds.
This recipe uses Guajillo and Arbol to make a delicious, spicy and tangy salsa at home.
– 1 ½ oz Guajillo Dried Peppers (6), wiped clean, stemmed, split open, seeded and deveined
– ½ oz Arbol Dried Peppers (15 – 20)
– 2 large garlic cloves, peeled
– 1 ½ inch pieces fresh ginger peeled and sliced
– ¾ cup water for blending, more if necessary
– 1 tsp apple cider vinegar, more to taste
– ½ tsp fine kosher salt
– ¼ tsp ground cumin
Optional: Dry roast peppers in a hot dry pan, lightly pressing pressing on the top of the pepper and flipping as they toast. This step releases the oils from the pepper’s skin, as they toast they will become puffy and fragrant.
Put peppers in a medium pan with enough water to cover them and bring the water to a simmer. Cook until peppers are soft and bright red, about 15 min. Add garlic and ginger, simmer for 1 minute.
Drain, add peppers to a blender with ¾ cup fresh water, vinegar, salt and cumin. Blend until smooth, gradually, adding more water gradually if necessary to puree for at least 2 minutes. Strain through a mesh sieve for a silky smooth sauce. Season with vinegar and salt, and enjoy!
Uses: Marinated Steak, as a rub for Chicken, on Lamb, as a topping for Tacos
Jalisco is a state in Western Mexico, home to mariachi, ranchera music, birria, tequila, jaripeo,