Dried Chile Salsa Recipes

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DRIED CHILE SALSA



Dried Chile Salsa image

Provided by Josef Centeno

Categories     Condiment/Spread     Sauce     Super Bowl     Cinco de Mayo     Hot Pepper     Chile Pepper     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1 1/2 ounces dried chiles de árbol
1 1/2 ounces ancho chiles
1 medium white onion, chopped
4 garlic cloves, peeled
1 tablespoon kosher salt
1/3 cup distilled white vinegar

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 CHILI SALSA



Dried Chili Salsa image

Make and share this Dried Chili Salsa recipe from Food.com.

Provided by Diana Adcock

Categories     Sauces

Time 50m

Yield 6 pints

Number Of Ingredients 11

9 dried ancho chili peppers
12 cups tomatoes, peeled and diced
3 cups red onions, chopped
15 garlic cloves, minced
6 serrano peppers, chopped
6 habanero peppers, chopped
3/4 cup red wine vinegar
1 tablespoon salt
1 teaspoon hot pepper flakes
3 tablespoons smoked paprika
2 tablespoons cayenne pepper

Steps:

  • In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
  • Weigh chilies down with another bowl to ensure they remain submerged.
  • Soak for 20 minutes.
  • Drain off half the water, remove any stems if needed and transfer to a blender.
  • Puree until smooth.
  • Prepare water bath canner, jars and lids/rings.
  • In a large stainless steel saucepan combine puree with remaining ingredients.
  • Bring to a boil over medium high heat, stirring constantly.
  • Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
  • Ladle hot salsa into hot jars leaving 1/2 inch head space.
  • Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
  • Repeat with remaining jars.
  • Place jars in canner-cover with lid.
  • Bring to a boil and process jars for 15 minutes.
  • Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
  • Remove jars, cool and store.
  • Should make 6 to 7 pints.

Nutrition Facts : Calories 172.5, Fat 2.1, SaturatedFat 0.4, Sodium 1197, Carbohydrate 38, Fiber 9.3, Sugar 19.8, Protein 7.3

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