Best Dried Chile Salsa Recipes

Dried Chile Salsa image

Provided by Josef Centeno

Yield Makes 8 servings

Number Of Ingredients 6

Steps:

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.
DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.

Dried Chile Salsa image

Provided by Chris Morocco

Yield Makes 1 cup

Number Of Ingredients 4

12 dried New Mexico or guajillo chiles (about 2 ounces)
4 garlic cloves, unpeeled
1 tablespoon (or more) apple cider vinegar
Kosher salt

Steps:

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.
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.
Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired. DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.