Salsa de Chile Seco (Dry Chiles)
Recipe: #11328
November 25, 2013
Categories: Onions, Mexican, Cinco de Mayo, Picnic, Potluck, Fat Free, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Peppers, Spices, Spicy, more
"This recipe is an adaptation of one found on another site. I was skeptical of a recipe that used dried chiles without reconstituting them first, but it was a winner. I've adapted it to fit the ingredients I can easily find where I live and to my taste. Servings is a guess, as it depends on how much you use. I put drops, but DH uses tablespoons! Thank you to Nicole for the original recipe."
Original is 16 servings
Ingredients
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- Note: you can use any combination of chiles, but if you only use one, make it chile de arbol (HOT) or guajillo (semi-hot). The real "heat" here comes from the Panamanian or scotch bonnets.
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Nutritional
- Serving Size: 1 (131.2 g)
- Calories 65.5
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 20.5 mg
- Sodium - 122.6 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.3 g
- Sugars - 4.5 g
- Protein - 3 g
- Calcium - 25.7 mg
- Iron - 0.8 mg
- Vitamin C - 118 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Remove and discard the stems from the dried chiles. Also discard some or most of the seeds, depending on how hot you want the sauce to be.
Step 2
Place the peppers and some of the seeds (optional)in the blender. Blend well until pulverized, but some larger scraps remain.
Step 3
Add the remaining ingredients (but maybe start off with only 1 Panamanian or scotch bonnet) and blend until its the desired consistency. I leave mine a tiny bit chunky, because I don't want a paste consistency. I still want to see flecks of dried chile and seeds.
Step 4
Test for seasoning (maybe with a chip?)and adjust. You might need to add the additional (or more) Panamanian pepper.
Step 5
Pour sauce in to a glass container(s) and refrigerate for at least 1 hour before serving.
Placing in a plastic container will permanently stain it. I save glass jars and use them for this purpose or a bell jar is perfect.
Tips
- Blender
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chiles for the recipe, choose peppers that are pliable, not brittle, and have a deep color.
- If you are sensitive to heat, remove all the seeds and ribs from the chiles before adding them to the blender.
- Substitute dried ancho peppers for the guajillo peppers. Ancho peppers are milder in flavor and heat, so this substitution will reduce the overall spiciness of the salsa.
- Substitute canned diced tomatoes for the whole tomatoes. Diced tomatoes will give the salsa a more consistent texture and make it easier to blend.
Milder Version Reduce the amount of dried chiles to 2 guajillo peppers, 1 pasilla pepper, 3 chile de arbol peppers, and 2 chile cascabel peppers. Reduce the amount of fresh jalapeno, Panamanian chiles, and Scotch Bonnets to 1/2 each. Reduce the amount of pepper and salt to 1/4 teaspoon each.
Milder Version with Smoky Flavor Reduce the amount of dried chiles to 2 guajillo peppers, 1 pasilla pepper, 3 chile de arbol peppers, and 2 chile cascabel peppers. Reduce the amount of fresh jalapeno, Panamanian chiles, and Scotch Bonnets to 1/2 each. Reduce the amount of pepper and salt to 1/4 teaspoon each. Add 2 teaspoon of smoked paprika for a smoky flavor.
Mexican Rice: Mexican Rice is a delicious side dish that pairs perfectly with Salsa de Chile Seco. It's a simple dish made with cooked long grain rice, onion, garlic, and tomato sauce. The onion and garlic add a nice depth of flavor, while the tomato sauce adds a hint of sweetness that complements the spicy salsa. This dish is a great way to add a little extra flavor to your meal!
Black Beans: Black Beans are a great accompaniment to Mexican Rice. They are packed with protein and fiber, and they have a rich, earthy flavor that pairs perfectly with the tomato sauce and spicy salsa. Plus, they are easy to make and can be served warm or cold. They are a great way to add a healthy, flavorful side dish to your meal!
FAQ
Q: What is the best way to store the salsa?
A: Store the salsa in a glass container or bell jar and place it in the refrigerator for at least 1 hour before serving. Avoid storing the salsa in a plastic container, as it will permanently stain it.
Q: How long can salsa be stored?
A: Salsa can be stored in the refrigerator for up to 5 days, as long as it is stored in an airtight container. If the salsa has been left out for more than 2 hours, it should be discarded.
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Fun facts:
The chiles used in the Salsa de Chile Seco recipe are popularly used in Mexican cuisine. It is believed that the Aztecs used chiles as early as 7000 BC!
The Scotch bonnet pepper is a variety of chili pepper that is popular in the Caribbean. It is one of the main ingredients used in Jamaican jerk seasoning, famously used by celebrity chef, Jamie Oliver.