Basic Salsa with Any Kind of Dry Chiles
An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.
Yield
4 servingsPrep
10 minCook
30 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
dried red chiles
(morita or mulatoor guajillo or any kind) if the chiles are small like jalapenos or serranos, use about 15 chiles |
* |
| ½ | medium |
onions
|
|
| ¼ | cups |
vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
dried red chiles
(morita or mulatoor guajillo or any kind) if the chiles are small like jalapenos or serranos, use about 15 chiles |
* |
| 0.5 | medium |
onions
|
|
| 59 | ml |
vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
vegetable oil
|
|
Directions
The type of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles.
But this is the basic recipe for prepare salsas with dry chiles.
Wash the chiles in water and discard the seeds and threads of chiles.
Let stand in water at least 2 or 3 hours or all the night, if you do not have time soak the chiles in warm water at least 30 minutes.
Then grind the chilies in a food processor and mix with the other ingredients and in a sauce pan put a little amount of vegetable oil and heat over medium.
Once the mixture has begun bubbling slightly reduce the heat to simmer and cook 30 minutes more.
The flavor of the vinegar will disappear. Add water if needed.
When it is cooked you can use for "Chilaquiles", "Enchiladas" and eggs.
