Alright fam, if you like chipotle and dried chilli salsas this one is for you. Goal was smoky, charred and complex. First time I made this one but will be making it again!
Recipe:
\- 2 dry chipotle
\- 1 Pasilla
\- 1 Guajillo
\- 3 puya
\- 3 cloves garlic
\- 1 small can chipotle in adobo
\- 1/2 small onion
\- 3 Roma tomatoes
\- 1 Serrano
\- Salt to taste
\- MSG to taste
\- Avocado oil
- Roast onion, Serrano and tomatoes in cast iron pan until charred all over.
- Blend till smooth
- Keep blending + add msg and salt
- Keep blending, add avocado oil until desired emulsified texture is reached.
by jayeffkay
1 Comment
Not sure how the Reddit app keeps fucking up my instructions… ingredients from above. You can also finish with 1/2 tsp of apple cider vinegar.
1. Dry roast dry chiles and garlic until aromatic. Garlic you can add 1 tbsp oil towards the end.
2. Add chillies and garlic to blender Rehydrate with 1/2 cup warm water or enough to cover chillies. Cover container and let sit.
3. Roast onion, Serrano and tomatoes in cast iron pan until charred all over.
4. Deglaze pan with another 1/2 cup water
5. Put all veggies in chili pot with extra water from deglazing. Let sit for 10-15 for dry chillies to fully rehydrate.
6. Blend till smooth
7. Add chipotle in adobo can (smallest can of San Marcos is what I used but 3-4 chipotles and all sauce or to taste)
8. Keep blending + add msg and salt
9. Keep blending, add avocado oil until desired emulsified texture.
10. Adjust salt to taste