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