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Salsa with Dried Chiles

salsa with dried chiles

Confession… I used to be really intimidated by a bag of gorgeous dried chiles.

The closest I used to get to dried chiles was during my Southwest decor faze when I had a string of dried Hatch chiles hanging in my living room. Well, that was a long time ago, and now I embrace all kinds of food preserving, including dried chiles.

Besides being able to grind the chiles into your own fresh powder or chile pepper flakes (bye bye store bought crap!) these chiles can be reconstituted in warm water and used in a gazillion more ways.  Yes, a gazillion.  Go on the world wide web and you’ll see for yourselves!

I was recently given a bag of Melissa’s dried Hatch chiles and although fresh Hatch season is upon us, my hubby grew up in the Southwest and he gets very excited when we have Hatch’s in our home. With the dried one’s I can always have them on hand for making things like this Salsa with Dried Chiles.  In this case, I used mostly Hatch with one Ancho Chile thrown in for some extra heat and a slightly different flavor profile.

salsa with dried chiles

Dried chiles should be pliable and not brittle, so make sure to give them a little twist in the bag before you buy them, to make sure they aren’t too old. To use dried chiles for a recipe like this, you’ll want to cut off the stem and remove the seeds and any white veins that may still be there.  This is where your heat comes in.  If you like things muy caliente, then by all means, leave in some seeds.

salsa with dried chiles

salsa with dried chiles

Next, you’ll want to roast them in a dry skillet for just a few minutes to add extra depth to the chiles flavor. Add about a cup of water and let the chiles sit for 15 minutes.

salsa with dried chiles

While those are soaking, prep your veggies…

salsa with dried chiles

salsa with dried chiles

Start roasting the onions, tomatoes and garlic until charred on all sides.  (I did this in a skillet pan on the stovetop but I would probably do it in the broiler next time.  You don’t want to cook the tomatoes, just give them a quick char.)

salsa with dried chiles

salsa with dried chiles

Next, add the chiles and liquid to a blender and puree. Then add in the other veggies. Blend until it has small chunks, but isn’t liquid.  (This isn’t store-bought-watered-down-salsa you’re making here, folks!  And speaking of store bought…this will not be bright red like the jarred stuff you get at your grocery store.  This is what salsa looks like without food dyes.)

salsa with dried chiles

salsa with dried chiles

Once you have your desired consistency, pour the salsa into a pot and add in your remaining ingredients: oregano, cilantro, lime juice, sugar, ground pepper and salt.

salsa with dried chiles

salsa with dried chiles

You can simmer this over low heat until you get your desired thickness.  So, simmer awhile if you want it thicker, add a little water if you want it thinner.  Mine was just the way we like it so I removed it from the heat after stirring in all my ingredients.

salsa with fried chiles

This is a nice salsa for eating with chips, but you can also use it for your enchiladas, soups, stews or Heuevos Rancheros. Here are a few other Hatch Chile recipes I have using fresh or roasted Hatch’s:

If you’re interested in roasting some chiles this season, here is a little article on how to roast your own Hatch chiles. Or, you can go to one of these Melissa’s Hatch Roasting events happening across the country, starting this week.

Salsa with Dried Chiles

about 3 cups

Salsa with Dried Chiles

Use organic or sustainably grown produce whenever possible

Ingredients

  • 2 dried Hatch chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 1 cup hot water
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 1 tsp dried oregano
  • 5-6 sprigs of cilantro
  • 2-3 Tbs olive oil
  • 1 lime, juiced
  • 1 tsp sugar
  • 1 Tbs salt
  • Freshly ground pepper and more salt to taste

Instructions

  1. Cut stems off of dried chiles, cut slit up side and remove seeds and white veins
  2. Place chile's in a dry pan and roast for 2-3 minutes, turning occasionally
  3. Turn off flame, add hot water, and let the chiles sit for 15 minutes
  4. Preheat the broiler
  5. Add the quartered tomatoes, onions, and garlic. Drizzle with olive oil, season with salt and pepper and broil until charred. About 10 minutes
  6. Add chiles and liquid to a blender and puree
  7. Add the roasted vegetables to the blender and blend until there are only tiny chunks, but not to the point of liquidy
  8. Pour the salsa into a pan over a low heat and add remaining ingredients
  9. If salsa is too thick add some water. If salsa is too thin, simmer down a little to desired consistency

Notes

In this recipe, I show the veggies roasting on a skillet on the stovetop. However I think broiling them in the oven would do a much better job of charring the vegetables, without cooking them.

http://farmtotablela.com/salsa-dried-chiles/

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