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. More Salsa Recipes

Chris Cosentino
August 2008

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Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heatproof bowl, cover the New Mexico, guajillo 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.

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  • 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.

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