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