DRIED CHILE SALSA
Provided by Josef Centeno
Categories Condiment/Spread Sauce Super Bowl Cinco de Mayo Hot Pepper Chile Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15-20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
- DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.
DRIED CHILI SALSA
Make and share this Dried Chili Salsa recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 50m
Yield 6 pints
Number Of Ingredients 11
Steps:
- In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
- Weigh chilies down with another bowl to ensure they remain submerged.
- Soak for 20 minutes.
- Drain off half the water, remove any stems if needed and transfer to a blender.
- Puree until smooth.
- Prepare water bath canner, jars and lids/rings.
- In a large stainless steel saucepan combine puree with remaining ingredients.
- Bring to a boil over medium high heat, stirring constantly.
- Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
- Repeat with remaining jars.
- Place jars in canner-cover with lid.
- Bring to a boil and process jars for 15 minutes.
- Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
- Remove jars, cool and store.
- Should make 6 to 7 pints.
Nutrition Facts : Calories 172.5, Fat 2.1, SaturatedFat 0.4, Sodium 1197, Carbohydrate 38, Fiber 9.3, Sugar 19.8, Protein 7.3
DRIED CHILE SALSA
Red guajillo chile sauce
Provided by Chris Morocco
Categories Condiment/Spread Sauce Vegetarian Low Cal Low Sodium Healthy Low Cholesterol Vegan Chile Pepper Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Toast chiles in a large heavy skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pan; let cool. Add garlic to same skillet; cook, turning often, until skins brown in spots and cloves are soft, 10-15 minutes. Remove from pan. Let cool; peel.
- Stem chiles and halve lengthwise; discard seeds. Cut into pieces; transfer to a medium bowl. Cover with boiling water; let soak, mixing often, until softened, 25-30 minutes.
- Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired. DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.
THREE CHILE DRY ROASTED TOMATILLO SALSA
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Provided by HMAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g
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