How to Make Red Chile Salsa (5 Steps)

This is a very popular sauce at most taquerias (taco shops) in the western United States. Makes roughly 2 cups.

Things You'll Need

  • 2 garlic cloves - peeled and roughly chopped
  • 1 tsp. salt
  • 1/8 tsp. sugars
  • 1 1/2 tsp. dried oregano - crumbled between your fingers
  • 1/4 tsp. ground allspice
  • 3/4 c. red wine vinegars
  • 1/3 tsp. ground cumin
  • food processors
  • wire strainers
  • pinch ground cloves
  • plastic spatulas
  • 1 oz. (roughly 40) chiles de arbol - stemmed and seeded
  • Plastic Spatulas
  • Wire Strainers
  • Pinch Ground Cloves
  • Food Processors

Instructions

  1. Heat a cast-iron griddle or skillet over medium heat. When the pan is hot, add the chiles and toast them for 1-2 minutes, or until fragrant.

  2. Place the chiles in a food processor with the sugar, oregano, garlic, salt, allspice, clove, vinegar and cumin. Puree the salsa for 3-4 minutes, scraping the sides with a spatula, until a smooth puree is formed.

  3. Scrape the mixture through a medium mesh strainer using the back of a wooden spoon. Discard the solids.

  4. Place the mixture in a jar, add 1 cup of water and cover.

  5. Let sit for 24 hours for the flavors to develop.

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