Salsa Picante

This piquant, bright-red blend of dried and fresh chiles has a bracing kick, making it ideal for rich meats like grilled pork chops and beef rib eyes.

Slideshow: More Salsa Recipes

  • Active:
  • Total Time:
  • Servings: makes 2 1/2 cups

Ingredients

  • 8 dried New Mexico chiles
  • 3 guajillo chiles
  • 3 dried cayenne chiles or chiles de arbol
  • 2 fresh serrano chiles, seeded and minced
  • 3/4 cup extra-virgin olive oil
  • 1 medium red onion, minced
  • 4 fresh red Fresno chiles or jalapeƱos, seeded and finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 cup finely chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper

How to make this recipe

  1. In a large, heatproof bowl, cover the New Mexico, <em>guajillo</em> and cayenne chiles with hot water. Let stand until the chiles soften, about 15 minutes. Drain, seed and coarsely chop the chiles and transfer to a blender. Add the serranos and the olive oil and puree until smooth.

  2. Transfer the chile puree to a medium bowl. Stir in the onion, Fresno chiles, lemon juice, lemon zest and parsley and season with salt and black pepper. Let the salsa stand for at least 1 hour before serving.

Make Ahead

The salsa can be refrigerated for up to 3 days. Bring to room temperature before serving.

Contributed By Published August 2008

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