Yucatán-Style Hot Dried-Chili Salsa
A bright, citrusy dried-chile salsa with serious heat, blended smooth for spooning over tacos, eggs, grilled meats, or anything needing a kick.
Prep 15 min · Cook 1 min · Total 36 min · Makes about 1 cup
Ingredients
- 1 ounce dried chiles de árbol
- 1 ounce dried chiles pasillas
- 1/4 cup fresh juice from 4 to 5 limes
- 1/4 cup fresh juice from 1 grapefruit
- 1/4 cup fresh juice from 1 orange
- Salt
Directions
- With kitchen shears, snip the stems off all the chilies and throw the stems away. Arrange the chilies on a microwave-safe plate, then heat them on high power until they soften a bit and smell fragrant, about 20 seconds total. If they still do not have that toasted aroma after the initial 20, continue microwaving in 5-second increments.
- Add the chilies, lime juice, grapefruit juice, orange juice, and a small pinch of salt to a blender jar. Blend on high speed until the salsa is completely smooth. Scrape it into a bowl, set it aside for 15 to 20 minutes, then taste and add more salt as needed. Store the salsa in a sealed container in the refrigerator for several weeks.