Dried Chile Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
21%
Dried Chile Salsa
60 min.
4
51kcal

Suggestions


Are you ready to elevate your culinary experience with a burst of flavor? This Dried Chile Salsa is an irresistible blend of spicy and smoky, making it the perfect accompaniment to a variety of dishes or a delightful dip for your favorite snacks. What sets this salsa apart is its emphasis on using dried chiles, which are not only packed with deep, rich flavors but also offer incredible health benefits.

Whether you’re serving it as an antipasti, a starter, or just a zesty appetizer, this salsa is sure to impress your guests. With its vegetarian, vegan, gluten-free, and dairy-free properties, it caters to a wide range of dietary preferences, making it a versatile choice for any gathering.

With just a handful of ingredients, including robust garlic and tangy apple cider vinegar, you’ll discover how easy it is to make a fresh, homemade salsa that shines on its own or complements grilled vegetables, tacos, or chips. The touch of sweetness from the chiles balances perfectly with the acidity of the vinegar, creating a harmonious blend that dances on your taste buds.

So, grab your frying pan and blender, and let's dive into this flavorful journey. Your taste buds will thank you!

Ingredients

  • tablespoon apple cider vinegar ()
  •  garlic clove unpeeled
  • ounces guajillo chiles* dried
  • servings kosher salt 

Equipment

  • bowl
  • frying pan
  • blender

Directions

  1. Toast chiles in a large heavy skillet overmedium heat until slightly puffed and lightlydarkened on both sides, about 2 minutes.
  2. Remove from pan; let cool.
  3. Add garlic tosame skillet; cook, turning often, until skinsbrown in spots and cloves are soft, 10-15minutes.
  4. Remove from pan.
  5. Let cool; peel.
  6. Stem chiles and halve lengthwise;discard seeds.
  7. Cut into pieces; transfer toa medium bowl. Cover with boiling water;let soak, mixing often, until softened,25-30 minutes.
  8. Drain chiles, reserving soaking liquid.
  9. Transfer chiles, garlic, 1/2 cup soaking liquid,and 1 tablespoon vinegar to blender. Purée, addingsoaking liquid as needed, until a smooth,thick sauce forms. Season with salt and morevinegar, if desired. DO AHEAD: Salsa can bemade 1 week ahead. Cover; chill.

Nutrition Facts

Calories51kcal
Protein11.65%
Fat13.01%
Carbs75.34%

Properties

Glycemic Index
17.5
Glycemic Load
0.29
Inflammation Score
-9
Nutrition Score
7.7499999326208%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:51.18kcal
2.56%
Fat:0.84g
1.29%
Saturated Fat:0.12g
0.74%
Carbohydrates:10.93g
3.64%
Net Carbohydrates:6.8g
2.47%
Sugar:5.87g
6.52%
Cholesterol:0mg
0%
Sodium:207.39mg
9.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.69g
3.38%
Vitamin A:3754.88IU
75.1%
Fiber:4.13g
16.52%
Vitamin K:15.39µg
14.66%
Vitamin B2:0.17mg
10.24%
Manganese:0.18mg
8.82%
Potassium:279.88mg
8%
Vitamin B6:0.15mg
7.6%
Vitamin C:5.39mg
6.53%
Vitamin B3:1.25mg
6.25%
Iron:0.92mg
5.09%
Magnesium:13.42mg
3.35%
Vitamin E:0.45mg
2.98%
Phosphorus:27.43mg
2.74%
Copper:0.04mg
2.09%
Folate:7.32µg
1.83%
Vitamin B5:0.15mg
1.53%
Selenium:0.93µg
1.32%
Calcium:12.19mg
1.22%
Zinc:0.18mg
1.21%
Vitamin B1:0.02mg
1.17%
Source:Epicurious