📝 About This Recipe
This quintessential Mexican table salsa is a masterclass in balance, offering a smoky, toasted heat that lingers beautifully on the palate. Originating from the street taco stalls of Jalisco, this 'Salsa Macha-style' emulsion transforms dried chiles and nutty aromatics into a vibrant, velvety condiment. It is the ultimate secret weapon for anyone looking to add a sophisticated, punchy kick to their culinary repertoire.
🥗 Ingredients
The Aromatics
- 3/4 cups Vegetable Oil (neutral flavor like grapeseed or canola)
- 6-8 pieces Garlic Cloves (peeled and left whole)
- 1/4 piece White Onion (cut into thick wedges)
The Chiles
- 2 ounces Dried Chile de Árbol (stems removed; approximately 40-50 chiles)
- 1 piece Dried Guajillo Chile (stem and seeds removed; added for color and depth)
Seasonings & Brightness
- 1 piece Roma Tomato (quartered)
- 1 tablespoon Apple Cider Vinegar (for tang and preservation)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/4 cup Water (use only if needed for consistency)
👨🍳 Instructions
-
1
Begin by preparing your chiles. Pull the stems off the chiles de árbol and discard. Tear the Guajillo chile into smaller pieces, discarding the seeds.
-
2
In a large heavy-bottomed skillet or comal, heat the vegetable oil over medium-low heat. It is vital to keep the heat moderate to avoid burning the ingredients.
-
3
Add the whole garlic cloves and the onion wedges to the hot oil. Fry them for 3-5 minutes, turning occasionally, until the garlic is golden brown and the onion is softened and slightly charred.
-
4
Add the quartered Roma tomato to the skillet. Sauté for another 4 minutes until the skin blisters and the flesh softens significantly.
-
5
Carefully add the dried chiles de árbol and the guajillo pieces to the oil. This step happens quickly! Fry the chiles for only 30-60 seconds.
-
6
Watch the chiles closely; they should puff up and turn a bright, toasted red. If they turn black, they will become bitter and you must start over.
-
7
Use a slotted spoon to remove the chiles, onions, garlic, and tomato from the oil and transfer them directly into a high-speed blender.
-
8
Remove the skillet from the heat and let the infused oil cool for about 5 minutes. This prevents the blender lid from popping off due to extreme heat.
-
9
Pour the cooled frying oil into the blender along with the salt, Mexican oregano, and apple cider vinegar.
-
10
Blend on high speed for at least 2 minutes. You are looking for a completely smooth, emulsified, and velvety texture.
-
11
Check the consistency. If the salsa is too thick to pour, add the 1/4 cup of water and blend for another 30 seconds.
-
12
Taste carefully (it will be hot!) and add more salt if necessary to balance the heat.
-
13
Pour the salsa into a glass jar or serving bowl and let it sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always ensure your kitchen is well-ventilated when frying dried chiles, as the fumes can be quite pungent. For a nuttier flavor, add a tablespoon of sesame seeds or pumpkin seeds to the oil during the last 30 seconds of frying. If you prefer a milder salsa, remove the seeds from half of the chiles de árbol before frying. This salsa keeps exceptionally well; store it in an airtight glass jar in the refrigerator for up to 3 weeks. Avoid using olive oil as its low smoke point and strong flavor can overwhelm the delicate toastiness of the chiles.
🍽️ Serving Suggestions
Drizzle generously over Al Pastor or Carne Asada street tacos. Serve as a bold dip alongside crispy corn totopos (chips) and cold lager. Mix a teaspoon into your morning Chilaquiles or over Huevos Rancheros for a fiery wake-up call. Use it as a finishing oil for grilled shrimp or roasted cauliflower. Pair with a refreshing Hibiscus Agua Fresca to balance the intense heat of the chiles.