MEXICAN SALSA RECIPES
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Salsa Recipes
Hot Red Chilli Salsa
From 'The Road to Mexico' by Rick Stein
Be careful when making this sauce, as it is the spiciest salsa of all our recipes! You should only make and eat this if you are prepared to handle to heat:Ingredients
- 15 arbol chillies, stems removed, seeds shaken out
- 4 guajillo chillies, stems removed, seeds shaken out
- 3 cloves garlic
- 2 tomatoes, quartered
- 80ml cider vinegar
- ½ tsp ground cumin
- 4 allspice berries, ground, or a good pinch of ground allspice
- 1 tsp dried oregano
- 1 tsp salt
- 1 tbsp light brown sugar
Recipe
- Toast the chillies in a hot dry frying pan for a few minutes until fragrant.
- Put them in a saucepan, add the garlic and 700ml of water; then bring to the boil and simmer for 15 minutes.
- Keep the window open or the extractor running when cooking the chillies as this is really spicy!
- Take the pan off the heat and allow the chillies to cool a little.
- Put the chillies, garlic, and 250ml of their cooking water in a blender. Add the tomatoes, vinegar, cumin, allspice, oregano, salt, and sugar and blend to as fine a sauce as possible.
- If necessary, strain the sauce through a sieve if it is still coarse in texture.
- Pour the sauce into a clean pan and cook for 5-7 minutes over a medium-high heat until it is reduced and slightly thickened.
- Pour it through a funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge. Just remember that this sauce is very hot!
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