John Cullen
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 2 cups

This nutty and toasty dried-chile salsa can gussy up fried eggs, soups, Hearty Mexican Cranberry Beans, braised vegetables, grilled meat and seafood—and even guacamole. 
 Slideshow: More Salsa Recipes

How to Make It

Step 1    

In a large skillet, heat 1/4 cup grapeseed oil. Add árbol chiles, puya chiles, japone chiles and cascabel chiles and cook over moderate heat, stirring often, until fragrant and toasted, about 4 minutes.

Step 2    

Scrape into a food processor. Add garlic cloves and 3/4 cup grapeseed oil and 
pulse until finely chopped. Season 
with kosher salt.

Make Ahead

The salsa can be refrigerated for up to 1 week.

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