I know this is a common salsa but I originally got the idea from Michael Chiarello and a recipe he calls Felicita’s Hot Salsa. I made his version but I found it bitter a bit lifeless. So I began screwing around with it and came up with this. I changed it by lightly pan roasting the garlic, added sugar, lime juice, and cut the stems off the chiles. This salsa carries a lot of heat so be careful. It is great on chicken tacos. I will post my chicken taco marinade in a few days.
See my wine comments below.
Give it a try!
1 oz. dried chiles de arbol, stems cut off
1 cup of water…just enough to fit the chiles
1 to 2 cloves of garlic (unpeeled)
1 teaspoon dried Mexican oregano
1 tablespoon of sugar
1 to 2 table spoons fresh lime juice to taste
1 cup of salted water (using kosher salt makes it easy to control). I liked it about as salty as seawater.
- Heat the water.
- In a foil lined skillet, toast the unpeeled garlic for about 4 or 5 minutes, turning often. Remove.
- Add the chiles to the skillet and toast for about 10 minutes. Watch closely and make sure not to burn. They should be somewhat soft.
- Peel and chop the garlic.
- Add the garlic, chiles, sugar and Mexican oregano to the boiling water and simmer about 10 minutes.
- Pour into a blender. Blend (be very careful with the hot liquid. Be sure to cover and hold the lid with a towel.)
- Add lime juice to taste.
- Adjust salt if necessary.
Because of the heat of this salsa you will need to choose wisely when it comes to wine. Beer may be your best option. For me, I tried a