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.


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  • Servings: makes 2 1/2 cups

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  • 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 jalapeños, 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

502675 recipes/salsa-picante-august-2008 2013-12-06T23:46:46+00:00 Chris Cosentino summer|barbecue-cookout|game-day|mexican|southwestern-tex-mex|sauces-and-condiments|healthy|make-ahead|no-cook|vegetarian august-2008,Chris Cosentino,salsa,hot salsa,meat sauce,hot sauce,chiles,hot peppers recipes,salsa-picante-august-2008 502675

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