Red Chile New Mexico Salsa
Dried chile New Mexico yields this bright red fiery salsa!
Servings 4 cups
Equipment
- Blender
- griddle
- Saucepan
Ingredients
- 2 tsps avocado oil
- 165 gr serrano peppers, about 10 peppers
- 108 gr white onion, 1/2 med. onion
- 21 gr cloves of garlic, 6 large cloves
- 41 gr Dried chile New Mexico, 9 peppers
- 1.2 lbs Tomatillos
- water
- Salt, to taste
Instructions
- In a pot, start by heating 5 cups of water at medium.
- Line a griddle or skillet with foil paper and heat to medium. Add the serrano peppers, onion and garlic. Drizzle with oil and toss to coat evenly.
- Add the washed tomatillos to a pot of water that is heating. Let the tomatillos cook just until they turn from bright green to an olive green color. Cover and set aside for 10 minutes.
- Toss and turn the ingredients on the griddle as needed, removing the garlic after 8-9 minutes. The chile peppers should blacken in some spots and the skins should looked blistered. The onions should have some caramelization and a little charring.
- On that same griddle that is hot, add the dried chile New Mexico. This is a fast process! Toss chiles with tongs quickly to rotate them around. You should see some blackened spots and the peppers will become aromatic and turn from soft to brittle.
- Transfer toasted chiles to the blender. Pour in 2 cups of the hot cooking water from the tomatillos into the blender. Let it for 1 minute. Then cover blender jar and blend on the highest speed for 1 minute or more or until you have a smooth red salsa. If you still see large chile flakes, blend again or strain through a wire strainer. If not, add the rest of the ingredients, serranos, onion, garlic and drained tomatillos. Season with salt, to taste and blend on med/high until you reach the desired consistency.
- Pour salsa into a sauce pan and heat to medium. Cook at a gentle simmer for 10 minutes. Taste for salt. Let cool, then transfer to glass jars. Store refrigerated for 14-16 days. If you want to extend the life of the refrigerator salsa, you could mix in 2-3 tablespoons of white vinegar to the salsa as it simmers after you blend it.
Notes
For a more mild version of this salsa, add less serrano peppers. The chile New Mexico tends to be a little spicy, so you can use guajillo dried chiles if you prefer a more mild salsa.