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 

Jane Sigal
December 2017

Gallery

John Cullen

Recipe Summary

total:
10 mins
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.