MEXICAN SALSA RECIPES
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Salsa Recipes
9 Chilli Salsa
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
You can never have too many chillies in a salsa, each one adds an extra layer to the flavour. That's why this 9 chilli salsa has such a complex flavour profileIngredients
- 4 ancho chillies, dry roasted
- 8 mulato chillies, dry roasted
- 3 chipotle morita chillies, dry roasted
- 2 chipotle meco chillies, dry roasted
- 1 tbsp pequin chilli, dry roasted
- 12 arbol chillies
- 8 pasilla chillies
- 6 guajillo chillies
- 5 cascabel chillies
- 3 cloves garlic, dry roasted
- 1 tbsp sherry vinegar
- 950ml beef stock
- 4 tbsp extra virgin olive oil
- Salt, to taste
Recipe
- Place the dry roasted chillies in a bowl, add enough boiling water to cover, and soak for 10 minutes.
- Place the chillies, 175ml of their soaking liquid, the roasted garlic, sherry vinegar, and beef stock in a blender and puree until smooth.
- Heat the olive oil in a small sauté pan over a high heat until smoking hot.
- Carefully add the chilli paste (as the oil will splatter) and cook, stirring continuously, until the sauce is shiny and smoky, about 15 minutes.
- Season with salt to taste, and serve.
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