Posts tagged chiles

Guajillo pistachio salsa

Guajillo and arbol chiles--you can see why getting the seeds out of a guajillo chile is so much easier

Guajillo and arbol chiles–you can see why getting the seeds out of a guajillo chile is so much easier

My tween has been on a pistachio kick lately. And I’ve been encouraging it. She shuns peanuts and peanut butter–a childhood staple for me. So if pistachios are the closest thing I can get her to like besides peanuts, I’ll take it. With all the extra pistachios around, I’ve been putting them in just about everything, spinach pesto last week and salsa now.

 

Recipe

Servings: 2- 2 1/2 cups

Prep time: 20 minutes

 

Ingredients:

7 guajillo chiles (dried)

1 small onion, cut into wedges

1/2 serrano pepper

1/2 clove garlic (or throw in the whole thing if you’re a garlic lover)

1/4 cup pistachios (roasted, shelled)

1 26-oz can whole tomatillos, drained (or 6-8 fresh tomatillos)

1 tbsp. fresh lime juice or white vinegar

1/2 tsp. ground cumin

Salt to taste

 

Directions:

  1. Cut the ends off of the guajillo chiles and remove as many of the seeds as possible. pistachios
  2. Bring a non-stick or cast-iron pan to medium-high heat. Place the chiles and onion wedges on the pan just until fragrant, about 2 minutes. You’ll notice that the chile skin becomes softer as it’s toasted. Watch the chiles carefully; they burn easily.
  3. Fill a large mixing bowl with hot water. Put the chiles and onion into the water while preparing the other ingredients (about 5 minutes).
  4. Cut the top off of the serrano chile and then cut it lengthwise. Carefully remove the seeds and ribs (you might want to wear gloves).
  5. In a blender, process the tomatillos, chiles, onion, cumin, lime juice, serrano, garlic, pistachios, and salt until smooth.

 

Plenty of uses beyond chip dipping:

  • Saute chicken with the salsa
  • Mix salsa and ranch dressing for salad
  • Make quesadillas with cheese and salsa tucked inside the flour tortillas

 

 

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Basic chile salsa recipe

Have you ever tried making salsa from scratch? I’m not talking about pico de gallo, the chopped up tomato-onion-cilantro combo that sometimes gets mistaken for salsa. Nope, I’m thinking of Mexican salsa that comes in endless varieties and has as its base dried chiles.

Making salsa is actually easy–promise!–and doesn’t take much time. I had fun whipping up a batch yesterday with my teen and her friends. It took all of 20 minutes. We probably could have made it faster but we were chatting and sampling as we went.

Here are the basics:

  • You can find dried chiles usually in the produce section or in the Mexican food aisle of your grocery store.
  • My suggestion would be to start with larger chiles, like Ancho (my fav) or Mulato. They’re easier to seed than the smaller (but still tasty) Arbol chiles. Guajillo is right in between, but for newbies Ancho is also milder.
  • You’ll need to remove the seeds from the chiles before pan roasting them.
  • Plan on tweaking the salsa to suit your tastes: If you want to add some tomatoes to the mix, canned or fresh, by all means, go for it. If you want it sweeter, a little honey; more tart, a little vinegar. You get the idea. (I added sundried tomatoes to this batch.)
  • I triple the recipe below and then save the extras in cleaned out raspberry jam jars.

My salsa recipe turns out differently every time, so I’m passing along a tweaked version of Rick Bayless‘ Toasty Arbol or Guajillo Chile Salsa from his excellent cookbook Mexican Everyday.

Recipe

Prep time: 20 minutes

Servings: About 1 cup

Ingredients

2 tablespoons vegetable oil

3 dried Ancho chiles

3 garlic cloves, peeled

4 medium tomatillos (or Roma tomatoes), cut in half

Directions

  1. Remove the stems and seeds from the Ancho chiles. How? I use kitchen shears to cut around the stem and then shake the seeds onto a paper towel, then discard.
  2. Bring the oil to medium-high heat in a heavy bottomed skillet.
  3. Add the chiles and watch carefully until they begin to soften, then remove (about 1 minute). Submerge the chiles into a bowl of hot water and let them sit while you’re preparing the rest of the ingredients.
  4. Wipe the oil out of the pan and add the garlic and tomatillos (or tomatoes), cut side down. Cook for about 2-3 minutes then place the tomatillos and garlic in a blender.
  5. Drain the water from the chiles and add them to the blender.
  6. Pour in 1/2 cup water and puree until smooth. Continue adding in water until the salsa reaches your desired consistency. I like to make it a little runnier since it will thicken a bit as it cools.
  7. Now for the tweaks: I usually add salt, a teaspoon or two of red cider vinegar and a pinch of sugar or a drizzle of honey.
  8. Serve with tacos, chips, or tostadas.
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