Four Chile Salsa
Using four different types of dried chiles adds a deep complexity to this thick salsa that’s hard to beat. It’s also incredibly versatile—use this chile salsa to braise pork, seafood or chicken, to accompany grilled beef, as a sauce for tamales or enchiladas, or simply as a dip for tortilla chips.
Watch Andrew make this recipe:
Four Chile Salsa
- 5 dried chipotle chiles
- 5 dried pasilla negro chiles
- 5 dried árbol chiles
- 5 dried ancho chiles
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground cinnamon
- 12 Roma tomatoes, halved (about 3 pounds)
- 2 red bell peppers
- 5 garlic cloves
- 1 tablespoon fresh lime juice
- Kosher salt
In a large bowl, cover the chiles with very hot water and let soak for 20 minutes, or until softened. Drain and discard seeds and stems.
Meanwhile, in a large ovenproof skillet, toast the coriander and cumin seeds over moderately high heat for 10 seconds, just until fragrant. Transfer to a spice grinder and process until finely ground.
Return the skillet to the heat. Add the oil and heat until shimmering. Add the chiles and cook over moderately high heat until fragrant, about 10 seconds. Transfer the chiles and any oil to a blender along with the ground spices and cinnamon.
Preheat the broiler. Add the tomatoes to the same skillet and broil 6 inches from the heat for about 10 minutes, until softened. Transfer to the blender. Let cool slightly.
Roast the peppers under the broiler for about 10 minutes, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Peel and seed the peppers, and transfer to the blender along with the garlic and lime juice. Blend until smooth. Taste and season the salsa with salt. Serve.
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