Chili Salsa with Orange Juice (Salsa Con Jugo
A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minThis is the kind of salsa that makes you rethink everything you thought you knew about what salsa could be.
Dried chili peppers get fried until fragrant, then blended with fresh orange juice and garlic into a smooth, smoky sauce that hits you with heat first and finishes with a bright citrus sweetness.
Use pasillas for deep earthy warmth, anchos for a touch of raisin-like richness, or mild New Mexico chilis if you want flavor without too much fire.
It comes together in 30 minutes and goes with everything from grilled meats to scrambled eggs to a simple bowl of chips.
Kitchen Tips
- Don’t burn the chilis when frying. You want them pliable and fragrant, not blackened and bitter. Keep the heat at medium and move them around.
- Start with ¾ cup orange juice and add more if the salsa is too thick. You’re looking for a pourable consistency, not a paste.
- Fresh-squeezed orange juice makes a noticeable difference here since the citrus flavor is front and center.
Ingredients
pasillas or, anchos or dried red or, mild new mexico chilies, washed, seeded and, deveined *
Directions
Heat oil in a heavy skillet.
Add chilies and stir-fry them. Place fried chilies, garlic, salt and orange juice in a processor and blend.
If the salsa is too thick, add more orange juice.
Season to taste with salt.
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