Recipe courtesy of Neftali Duran
Episode: Food Traditions
Print
Total:
30 min
Active:
30 min
Yield:
About 5 cups
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

  • 2 cups dried chile de arbol peppers, stems removed
  • 8 cloves roasted garlic 
  • Splash fresh lime juice 
  • Salt and freshly ground black pepper

Directions

Dry toast the chiles on a comal or in a cast-iron pan over medium heat, moving frequently so as not to burn, until slightly brown. Transfer to a blender with the roasted garlic, lime juice and some salt and black pepper. Blend, adding water as needed to thin; you want just enough to combine and not more. The salsa will be a burnt reddish color and very thick and seedy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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