John Cullen
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 2 cups

This nutty and toasty dried-chile salsa can gussy up fried eggs,soups,Hearty Mexican Cranberry Beans,braised vegetables,grilled meat and seafood—and even guacamole.Slideshow: More Salsa 188bet官网Recipes

How to Make It

Step 1

In a large skillet,heat 1/4 cup grapeseed oil.Add árbol chiles,puya chiles,japone chiles and cascabel chiles and cook over moderate heat,stirring often,untilfragrant and toasted,about 4 minutes.

Step 2

Scrape into a food processor.Add garlic cloves and 3/4 cup grapeseed oil and 
pulse until finely chopped.Season 
with kosher salt.

Make Ahead

The salsa can be refrigerated for up to 1 week.

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