Dark Red Salsa with Toasted Dry Chili Peppers | Salsa Roja y Oscura
by Ignacio (Nash) Mancillas (my great uncle)
10-15 dry árbol chile peppers*
5 garlic cloves peeled
5 stalks green onion with about 1 inch of green on them
¼ teaspoon whole cumin seed
½ teaspoon dry Mexican oregano
1 bunch cilantro with stalks trimmed at rubber band
1 can whole peeled tomato in liquids
1 teaspoon salt (or to taste)
- Blend chile, garlic, onion, cumin, oregano, green onion, canned tomatoes with liquid, and salt on medium setting until somewhat smooth. You still want to be able to see the seeds in the salsa.
- Taste and adjust salt. If too spicy, add more tomato, garlic, or onion.
This recipe is amazing, thank you! I soaked the chilis in the tomato juices before I blended everything, and it turned out great. I am going to try toasting them in a pan this time, because it dawned on me that’s probably why the recipe is called “/w Toasted Dry Chili Peppers”, lol. But I was wondering if there was something left out of the recipe instructions because I see the asterisk* symbol next to the chilis, but I can’t find a sidenote to go with it.
Thanks again for sharing all your great recipes, Lola!
You’re very welcome! Yes this is my uncle’s famous salsa. Toasting the chiles adds another level of flavor so definitely try it next time. Regarding the asterisk, I meant to add a note to indicate that my uncle uses a blend of his own homegrown chiles and dries them himself, but chile de árbol is a good substitute in terms of flavor and heat.
The skins were too tough to eat when I made this; is there a hint to softening them?