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Dried Chile Salsa for Nachos


  • 12 dried New Mexico or guajillo chiles (about 2 ounces)
  • 4 garlic cloves, unpeeled
  • 1 tablespoon (or more) apple cider vinegar

Recipe Preparation

  • Toast chiles in a large heavy skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pan; let cool. Add garlic to same skillet; cook, turning often, until skins brown in spots and cloves are soft, 10-15 minutes. Remove from pan. Let cool; peel.

  • Stem chiles and halve lengthwise; discard seeds. Cut into pieces; transfer to a medium bowl. Cover with boiling water; let soak, mixing often, until softened, 25-30 minutes.

  • Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired.

  • DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.

Nutritional Content

1 serving contains:Calories (kcal) 20Fat (g) 0Saturated Fat (g) 0Cholesterol (mg) 0Carbohydrates (g) 3Dietary Fiber (g) 1Total Sugars (g) 2Protein (g) 2Sodium (mg) 45Reviews Section

How To Prepare Chile Oil (Mild Salsa Macha)

How does one prepare chile oil? It’s much easier than you think. Chile oil consist of dried chiles and oil. You can add garlic, oregano, seeds, nuts or vinegar. I have tried all of the above. It’s an oil based salsa basically.

What do I use chile oil (salsa macha)on? That’s the most asked question when I share the recipe. My response, everything!! Lol! It’s just another layer of flavor on a taco, salad, roasted vegetables, nachos, soups and more!

Just type salsa macha into the search bar here on my blog and a few options will pop up. I have prepared the salsa most times in the blender, but also tried it in the molcajete a few times. For me it’s just about keeping the traditional methods alive and well. The molcajete isn’t for everyone. Do what works best for you.

Click the Link For The Spicy Salsa Macha Recipe!

Ancho Chile Salsa (or Pickle)

Recipe Yield

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  • 6 to 8 ancho chiles rinsed, stemmed and seeded, about 3 ounces
  • 1/2 cup finely chopped white onion
  • 1 clove garlic finely chopped
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons kosher or coarse sea salt or to taste
  • 2 teaspoons brown sugar or grated piloncillo or to taste

To Prepare

Related Content

How do you make chile de árbol salsa? (+tips)

Bring eight cups of water to a boil in a medium pot.

Add the tomatillos, chile de árbol peppers, and garlic and boil for 15 minutes. The ingredients will have softened significantly at this point.

Next transfer the tomatillos, chiles, and garlic to a blender. Add 1/4 cup of the cooking liquid, the salt, and the apple cider vinegar. You may strain the ingredients or simply transfer them using a slotted spoon.

If desired add additional salt to taste. Serve immediately or refrigerate for later.

Hearty Bean Nachos With Spicy Salsa

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can’t have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top.

How to Make Salsa

Once you learn how to make salsa at home, you’ll never buy it in a jar again! Here’s what you need to do:

Start with the onion and garlic. Rinse the onion under cold running water, and add it to the food processor along with a garlic clove. Process until they’re well-chopped.

Next, add the other ingredients. Toss in the diced tomatoes, jalapeño, cilantro, lime juice and zest, cumin, salt, and sugar. Pulse until everything is combined but not pureed. The texture should be chunky. Season to taste, and enjoy!

Store any leftover salsa in an airtight container in the fridge for up to 3 days.

Heat broiler to high heat. Toast chili in dry skillet over medium heat until shriveling, 1 to 2 minutes, flipping halfway through. Add stock and bring to a boil. Transfer to blender or food processor and let sit until softened, about 15 minutes. Blend until smooth.

Meanwhile, toss tomatillos and peppers with canola oil, then broil on foil-lined baking sheet until charred on all sides, turning frequently with tongs, 10 minutes for tomatillos, 13 to 15 minutes for bell peppers. Transfer to bowl to cool. Remove stems and seeds from bell peppers, then transfer to blender with chili purée along with tomatillos. Add 1/8 teaspoon salt, and pulse just until combined. Add another 1/8 teaspoon salt if needed. Serve immediately, let sit at room temperature for 1 to 2 hours, or refrigerate up to overnight and then serve at room temperature.

  • Toss in extra veggies in the final stage of the process. Great additions include colorful peppers, onions, mushrooms, beans, zucchini, or tomatoes
  • Eat as a topping on salad or nachos
  • Serve as a dip at your next party by adding in some cream cheese
  • Serve with fun topping options like guacamole, green salsa, red cabbage, pickled onions, avocado, jalapenos, queso fresco, sautéed sweet potatoes, and whatever else you can think of!

You know taco night is coming, probably on a Tuesday, because that’s when tacos should be eaten. So go ahead and get some things prepped so you can enjoy the dinner and your guests or family.

Can you dry the peppers?

When Anaheim chiles are dried, they are called chile seco del norte. These are the most mild form of dried chile peppers available. Chile seco del norte is commonly found in chile powder.

If you have fresh Anaheim peppers and would like to dry them, there are several methods you can use. Cutting them into smaller pieces will reduce the time it takes them to dry out.

Drying the peppers does increase the heat, but these are pretty mild to begin with. Any of these drying methods work well:

  • In a dehydrator
  • Air drying – If you live in an arid climate, you can simply hang them to dry
  • In an oven set to its lowest temperature

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