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chile japones salsa

Chile Japones Salsa

by Lola Dweck
This chile japones salsa is one that several people in my family prepare based on their interpretation of my grandma Lola’s original recipe. It's our favorite salsa to use on my grandma's ground beef tacos. 
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Cook Time 3 minutes
Total Time 5 minutes
Course Appetizer
Cuisine Mexican
Servings 8
Calories 13 kcal

Equipment

Ingredients
  

  • 40 dry japones chiles
  • 1 ½ cup water
  • 2 garlic cloves large, peeled
  • 2 teaspoons salt or to taste
  • 4 ounces tomato sauce up to 8 ounces total, if desired

Instructions
 

  • Lightly toast chiles on a comal or large flat pan over low-medium heat. Using tongs, move and turn frequently to avoid burning. Once chiles begin to release their aroma and become slightly darker in color, remove from heat.
  • Blend toasted chiles and raw garlic with 1 cup of water on medium setting until somewhat smooth in texture. You want to still be able to see the seeds, but avoid having chunks of chile or garlic in the salsa. It should not look like a puree.
  • Transfer the chile mixture to a medium jar. Very lightly rinse blender with remaining ½ cup water to obtain the residual chile from the blender and add chile-water mixture to the jar as well.
  • Add tomato sauce and salt. Cover and shake the jar vigorously until well mixed.
  • Taste and adjust salt. If necessary, add small amounts of water and additional tomato sauce until salsa reaches desired consistency. This salsa should be light in texture, but not watery.

A Note from Lola

HOW TO USE THIS SALSA
Serve this salsa alongside chips and to add a kick of heat to everything from tacos and eggs, to vegetables, pasta, seafood, and poultry. It also pairs perfectly with Szechuan and other Asian dishes.
HOW TO STORE
Store in an airtight container or jar in the refrigerator for up to two weeks.
OTHER USES FOR CHILE JAPONES
  • Use dry peppers for liquid infusions (add them to vodkas for a spicy Bloody Mary and other cocktails)
  • Add them to honey for a sweet and spicy infusion
  • Use chile flakes to make dry rubs, hot peanut sauces, and hot pepper oils
  • Use as a cayenne pepper substitute or in place of chile de arbol
WHERE TO BUY
Look for chile japones in the dry spice aisle of Mexican grocery stores or in specialty stores that carry dry peppers.

Nutrition

Serving: 1.5ouncesCalories: 13kcalCarbohydrates: 3gProtein: 0.5gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 653mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 724IUVitamin C: 2mgCalcium: 6mgIron: 0.3mg
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