Salsa Picante

11 ingredients
7 steps

Ingredients

  • 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 jalapenos, 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

Directions

  1. 1
    In a large, heatproof bowl, cover the New Mexico, guajillo and cayenne chiles with hot water.
  2. 2
    Let stand until the chiles soften, about 15 minutes.
  3. 3
    Drain, seed and coarsely chop the chiles and transfer to a blender.
  4. 4
    Add the serranos and the olive oil and puree until smooth.
  5. 5
    Transfer the chile puree to a medium bowl.
  6. 6
    Stir in the onion, Fresno chiles, lemon juice, lemon zest and parsley and season with salt and black pepper.
  7. 7
    Let the salsa stand for at least 1 hour before serving.

Products Matching These Ingredients

More Recipes to Try