This Dried Chile Salsa is a bold, smoky masterpiece that will elevate any dish it touches. The rich, earthy flavors of dried chiles blend seamlessly with tangy tomatoes and aromatic spices, creating a salsa that’s both complex and comforting. Its velvety texture clings perfectly to chips, tacos, or grilled meats, adding a burst of depth to every bite. In just under 30 minutes, you’ll have a versatile condiment that’s as easy to make as it is unforgettable.
Each spoonful delivers a harmonious balance of heat, sweetness, and umami, making it a crowd-pleaser for any occasion. The vibrant red hue and intoxicating aroma will draw everyone to the table, promising a flavor experience that’s both rustic and refined. Whether you’re hosting a gathering or spicing up a weeknight meal, this salsa is your secret weapon for adding a touch of culinary magic.
Ingredients for Dried Chile Salsa
- 8 dried guajillo chiles (or a mix of guajillo and ancho chiles for a deeper flavor)
- 2 cloves garlic (keep them in their paper for roasting)
- Water, as needed for soaking
- ½ cup fire-roasted tomatoes (canned works perfectly)
- 2 tablespoons olive oil, divided
- A few teaspoons honey, agave syrup, or cane sugar (adjust to taste)
- Salt, to taste
Step-by-Step Instructions
- Prepare the chiles: Use scissors to cut off the stems. Slice each chile open lengthwise and remove the seeds.
- Toast the chiles and garlic: Heat a cast iron skillet over medium heat. Place the garlic cloves (still in their paper) near the edge of the skillet. Press the chiles flat into the skillet and toast for 30 seconds or less per side, working in batches. Let the garlic continue roasting while you finish toasting the chiles.
- Soak the chiles: Place the toasted chiles in a large bowl and cover with warm water. Let them soak for 30 minutes, rotating occasionally to ensure even softening.
- Blend the salsa: Remove the chiles from the water using tongs and place them in a blender. Add the peeled roasted garlic, fire-roasted tomatoes, 1 tablespoon olive oil, a bit of honey (or your preferred sweetener), and a few pinches of salt. Blend until smooth.
- Simmer the salsa: Heat a saucepan over medium heat and add the remaining 1 tablespoon olive oil. Pour in the blended chile sauce and simmer for 1–2 minutes.
- Adjust the flavor: Taste the salsa and adjust the seasonings, adding more honey (or sugar) to balance any bitterness, if needed.
Perfect Pairings: Serving Suggestions
This Dried Chile Salsa is incredibly versatile! Drizzle it over tacos, enchiladas, or grilled meats for a smoky kick. It also makes a fantastic dip for tortilla chips or a zesty topping for scrambled eggs. For a refreshing twist, try it as a dressing for a Mexican-inspired salad.
Storage Tips: Keep It Fresh
Store your salsa in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, freeze it in small portions for up to 3 months. To reheat, simply warm it gently in a saucepan over low heat, stirring occasionally.
Time-Saving Hacks
Short on time? Skip the soaking step by using a high-powered blender to break down the chiles more efficiently. You can also toast the chiles and garlic in advance and store them in an airtight container until you’re ready to blend. This salsa can be made ahead and reheated when needed!
Recipe Variations: Make It Your Own
Experiment with different dried chiles like ancho, pasilla, or chipotle for unique flavor profiles. Add a splash of lime juice for brightness or a handful of cilantro for freshness. For a spicier kick, leave in some of the chile seeds or add a fresh jalapeño to the blend.
Equipment Guidance: Tools You’ll Need
A cast iron skillet is ideal for toasting the chiles and garlic evenly, but a regular skillet works too. A high-speed blender ensures a smooth salsa, though a food processor can also do the job. Keep a pair of tongs handy for flipping the chiles and transferring them to the soaking bowl.
Dried Chile Salsa
Equipment
- cast iron skillet
- blender
- saucepan
Ingredients
- 8 dried guajillo chiles (or mix of guajillo and ancho chiles)
- 2 cloves garlic
- water, to soak
- ½ cup fire roasted tomatoes (canned is fine)
- 2 tablespoons olive oil
- a few teaspoons honey, agave syrup, or cane sugar
- salt
Instructions
- Use a pair of scissors to cut the stem off the chile. Cut it open lengthwise and remove the seeds.
- Heat a cast iron skillet and place the garlic cloves (in their paper) near the edge.
- Press the chiles so they lay flat into the skillet. Working in batches, toast for 30 seconds or less per side. (Let the garlic continue to roast while you finish toasting the chiles).
- Place toasted chiles into a large bowl and fill with warm water. Let them soak for about 30 minutes, rotating them occasionally.
- Using a pair of tongs, remove the chiles and place into a blender with the (peeled) garlic, tomatoes, 1 tablespoon of olive oil, a bit of honey and a few pinches of salt. Blend until smooth.
- Heat a saucepan over medium heat, add the remaining 1 tablespoon of oil.
- Add the chile sauce from the blender and simmer for a minute or two.
- Taste and adjust seasonings, adding more honey (or sugar) to cut down any bitterness.