📝 About This Recipe
This iconic 'Salsa de Aceite' is a staple in the taquerías of Jalisco, known for its vibrant orange hue and its addictive, smoky heat. Unlike fresh salsas, this version uses toasted dried chiles and a rich oil base to create a velvety, shelf-stable condiment that packs a punch. It is the perfect balance of nutty toasted garlic, sharp acidity, and the searing, clean heat of the Chile de Árbol.
🥗 Ingredients
The Aromatics
- 1 cup Vegetable Oil (neutral flavor oil like canola or grapeseed)
- 8-10 pieces Garlic Cloves (peeled and left whole)
- 1/4 piece White Onion (cut into thick chunks)
The Chiles
- 2 ounces Dried Chiles de Árbol (stems removed, approximately 50-60 chiles)
- 1 piece Dried Guajillo Chile (seeds removed, for color and depth)
The Seasoning
- 2 tablespoons Apple Cider Vinegar (provides essential brightness)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 4 pieces Whole Black Peppercorns (to be toasted and blended)
- 1/2 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 tablespoon Sesame Seeds (optional, for a nuttier texture)
👨🍳 Instructions
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1
Begin by cleaning your dried chiles with a damp cloth to remove any dust. Remove the stems from the chiles de árbol and the guajillo. Tear the guajillo into smaller pieces.
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2
In a medium skillet or frying pan, heat the 1 cup of vegetable oil over medium-low heat. It is crucial the oil isn't screaming hot yet.
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3
Add the whole garlic cloves and the onion chunks to the oil. Fry them gently for about 3-5 minutes until the garlic is golden brown and the onion is soft and translucent. Do not let the garlic burn, or the salsa will be bitter.
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4
Using a slotted spoon, remove the garlic and onion from the oil and place them directly into your blender jar.
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5
In the same hot oil, add the sesame seeds (if using) and the peppercorns. Toast for 30 seconds until they begin to pop and smell fragrant.
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6
Now, add all the dried chiles to the oil. This step happens very fast! Stir them constantly for 30-60 seconds. They should puff up slightly and change color to a deeper red. If they turn black, they are burnt and you must start over.
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7
Immediately remove the skillet from the heat. Use the slotted spoon to transfer the toasted chiles and seeds into the blender with the garlic and onions.
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8
Allow the oil in the skillet to cool for at least 5-10 minutes. This prevents the blender lid from popping off due to steam and ensures a safer emulsion.
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9
Once the oil has cooled slightly, pour it into the blender over the chiles.
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10
Add the apple cider vinegar, sea salt, and Mexican oregano to the blender jar.
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11
Pulse the blender a few times to break down the large pieces, then blend on high speed for 1-2 minutes until the salsa is completely smooth and has turned a beautiful, creamy orange color.
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12
Taste carefully (it will be very hot!) and add more salt if necessary. Pour into a glass jar and let it sit at room temperature for an hour before serving to let the flavors marry.
💡 Chef's Tips
Wear gloves when handling a large amount of dried chiles to avoid skin irritation. If you prefer a less spicy salsa, replace half of the chiles de árbol with more guajillo or cascabel chiles. Always use a neutral oil; olive oil has too strong a flavor and will overpower the delicate toastiness of the chiles. If the salsa is too thick, you can thin it with a tablespoon of water, but note that this will reduce its shelf life. Store in a glass jar in the refrigerator for up to a month; the oil acts as a natural preservative.
🍽️ Serving Suggestions
Drizzle over Tacos al Pastor or Carne Asada for an authentic street-food experience. Add a spoonful to a bowl of Pozole or Menudo to cut through the richness of the broth. Serve alongside crispy tortilla chips and a cold Mexican Lager like Modelo or Pacifico. Use as a spicy finish for fried eggs or Chilaquiles in the morning. Mix a teaspoon into mayonnaise for a spicy 'Salsa Macha' style spread for sandwiches.