Are you craving a vibrant, flavorful salsa that packs a punch? Look no further! This dried chili salsa recipe is the perfect blend of smoky heat, tangy zest, and fresh herbaceous notes. It's incredibly versatile, ideal for dipping tortilla chips, topping tacos, or adding a spicy kick to your favorite dishes. Whether you're a seasoned chef or a kitchen novice, this easy recipe will become a staple in your culinary repertoire. This healthy and delicious salsa is also a fantastic quick dinner idea, ready in under 30 minutes!
Ingredients:
- 1 ounce dried ancho chiles, stemmed and seeded
- 1 ounce dried guajillo chiles, stemmed and seeded
- 1/2 ounce dried pasilla chiles, stemmed and seeded
- 1 large white onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 (28-ounce) can whole peeled tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1-2 serrano chiles, seeded and minced (for extra heat)
Instructions:
Step 1: Rehydrate the Chiles
Begin by rehydrating the dried chiles. Place the ancho, guajillo, and pasilla chiles in a heatproof bowl. Pour boiling water over the chiles, ensuring they are fully submerged. Let them soak for at least 20 minutes, or until softened.
Step 2: Blend the Ingredients
Once the chiles are softened, drain them and discard the water. In a blender, combine the rehydrated chiles, onion, garlic, tomatoes (with their juice), chicken broth, cilantro, lime juice, cumin, salt, and pepper. If using, add the serrano chiles now. Blend until completely smooth.
Step 3: Adjust and Serve
Taste the salsa and adjust the seasoning as needed. You might want to add more lime juice for extra tang, salt for more savoriness, or a pinch of sugar to balance the heat. Serve immediately with tortilla chips, or store in an airtight container in the refrigerator for up to a week. The flavors will deepen over time!
Cooking Tips for the Best Dried Chili Salsa:
- Chile Selection: Feel free to experiment with different types of dried chiles to create your unique flavor profile. Chipotle chiles add a smoky flavor, while árbol chiles bring a fiery heat.
- Spice Level: Adjust the amount of serrano chiles (or other hot peppers) to control the heat level according to your preference. For a milder salsa, omit them entirely.
- Blending Consistency: For a chunkier salsa, pulse the blender instead of blending it to a completely smooth consistency.
- Storage: Store leftover salsa in an airtight container in the refrigerator.
Variations:
- Roasted Salsa: For a deeper, smoky flavor, roast the chiles and onions before blending. Simply broil them until slightly charred, then proceed with the recipe.
- Fruit Salsa: Add diced mango, pineapple, or peaches for a sweet and spicy twist.
- Frugal Option: Substitute vegetable broth for chicken broth to make this a vegetarian-friendly dish.
Nutritional Information (per serving, approximate):
- Calories: Approximately 70-80
- Protein: 2-3g
- Carbohydrates: 15-20g
- Fat: 1-2g
This homemade salsa is a delightful addition to your collection of easy recipes and healthy meals. Enjoy this flavorful and versatile sauce – perfect for quick dinner ideas or as a vibrant addition to any meal! It's one of the best recipes for those seeking delicious dishes with minimal effort.