Dried chile salsas make excellent choices in the winter of Wisconsin when the fresh ingredients, such as tomatoes and cilantro, are not exactly in season. Plus, these salsas are super easy to make, they are inexpensive, and extremely versatile!
Guajillo Salsa (Mild)
5 dried guajillo chiles (or mix of guajillo and ancho chiles)
Water, to soak
2 cloves garlic
½ diced onion
1 pint of canned tomatoes
2 tablespoons olive oil
1 tablespoon of lemon or lime juice
1 teaspoon dried Mexican oregano
Salt to taste
Water (Optional. Add so that salsa meets desired consistency)
Morita Salsa (Hot)
6 dried morita chiles (if you can’t find dried morita chiles, use dried chipotle chiles. Both come from the jalapeño plant so they will both be smokey, but the morita chiles are dried after they turn red on the vine, so they will be even hotter than the chipotle)
1 pint of canned tomatoes
1 small onion, unpeeled, halved through root
3 garlic cloves, unpeeled
2 tablespoons olive oil
1 tablespoon of lemon or lime juice
Salt to taste
Water (Optional. Add so that salsa meets desired consistency)
Instructions
1. Heat a cast iron skillet and lay the chiles on the heated skillet. Toast each side for approximately for 30 seconds. You are looking to release the flavors, not cook the chiles, so this step shouldn’t burn the skins. Instead, you are looking to warm the chiles.
2. Use a pair of scissors to cut the stem off the chile. Cut it open lengthwise, remove the seeds, and cut up the chile into pieces putting them into a saucepan.
3. Place chunks of toasted chiles into a saucepan and fill with water. Turn on to medium heat. Let them soak until the water comes almost to a boil. Take off burner and drain the water (don’t use this water in the salsa as it adds bitterness).
4. Place the chiles into a blender with garlic, onion, canned tomatoes, 2 tablespoon of olive oil, 1 tablespoon of lime/lemon, a few pinches of salt, and oregano. Blend until smooth.
5. Put the chile sauce from the blender in a sauce pan and simmer for 5-10 minutes so flavors blend together. Taste and adjust seasonings, adding more salt, lemon/lime, and oregano to taste. Also, if you want a looser consistency, or are using the salsa for a marinade, add more water.
This mixture can be stored in the fridge for up to a few weeks.
