Dried Chile Salsa
- Level: Easy
- Yield: 1 1/2 cups of dried chile salsa
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 59
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 207
- Total: 45 min
- Active: 15 min
Ingredients
2 dried ancho chile peppers, stems removed
2 to 3 dried chiles de arbol, stems removed
1/2 jalapeno pepper, seeded
3 scallions, trimmed
2 cloves garlic, unpeeled
2 plum tomatoes
2 tablespoons distilled white vinegar
1 cup packed fresh cilantro
1 teaspoon agave syrup
Kosher salt
Directions
- Preheat the broiler. Place the dried chiles in a medium heatproof bowl and cover with boiling water. Let stand until soft and pliable, about 30 minutes. Drain, reserving the soaking liquid. Transfer the chiles to a blender.
- Heat a large cast-iron skillet over high heat. Add the jalapeno, scallions, garlic and tomatoes; immediately place the skillet under the broiler. Cook until charred in spots, about 4 minutes. Peel the garlic.
- Add the skillet ingredients, vinegar, cilantro, agave, 1 teaspoon salt and 1 tablespoon of the reserved soaking liquid to the blender. Puree, adding more soaking liquid as needed until smooth. Let sit at least 2 hours before serving.