How to Make Red Chile Salsa

This is a very popular sauce at most taquerias (taco shops) in the western United States. Makes roughly 2 cups.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 garlic cloves - peeled and roughly chopped
• 1 tsp. salt
• 1/8 tsp. sugars
• 1 1/2 tsp. dried oregano - crumbled between your fingers
• 1/4 tsp. ground allspice
• 3/4 c. red wine vinegars
• 1/3 tsp. ground cumin
• food processors
• wire strainers
• pinch ground cloves
• plastic spatulas
• 1 oz. (roughly 40) chiles de arbol - stemmed and seeded
• 1 tsp. salt
• 1/4 tsp. ground allspice
• 2 garlic cloves - peeled and roughly chopped
• Plastic Spatulas
• Wire Strainers
• Pinch Ground Cloves
• 1 oz. (roughly 40) chiles de arbol - stemmed and seeded
• 3/4 c. red wine vinegars
• Food Processors
• 1/3 tsp. ground cumin
• 1 1/2 tsp. dried oregano - crumbled between your fingers
• 1/8 tsp. sugars

1. 

   Heat a cast-iron griddle or skillet over medium heat. When the pan is hot, add the chiles and toast them for 1-2 minutes, or until fragrant.

2. 

   Place the chiles in a food processor with the sugar, oregano, garlic, salt, allspice, clove, vinegar and cumin. Puree the salsa for 3-4 minutes, scraping the sides with a spatula, until a smooth puree is formed.

3. 

   Scrape the mixture through a medium mesh strainer using the back of a wooden spoon. Discard the solids.

4. 

   Place the mixture in a jar, add 1 cup of water and cover.

5. Let sit for 24 hours for the flavors to develop.

Tips & Warnings

• The chiles can have a bitter taste if toasted for too long. If you see any smoke coming from them quickly pull them out of the pan.
• Chiles de arbol can be found in the dried chile or Mexican food section of supermarkets, or at Mexican markets.

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