Dried chili salsa
Brian Lagerstrom · ♥ 7.6K likes · 162.3K views · 27 min video
Read about tomatillos in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 20 g guajillo chilies
- 2 g chili de arbol
- 5 g ancho chili
Deseed the guajillos, chili de arbol and ancho, tearing the guajillos into eight or nine pieces so they toast easier.
Deseeding three dried chilies
Toast the torn chilies over medium heat, stirring constantly, two to three minutes until fragrant and raisiny; they burn and turn bitter quickly.
- 1 quart water
Kill the heat, top with roughly a quart of water and let the chilies soften 10 to 15 minutes.
- 200 g fresh tomatoes
- 275 g tomatillos
- 50 g white onion
On a parchment lined quarter sheet tray lay out the fresh tomatoes, halved tomatillos, white onion and garlic, tucking the onion and garlic under.
Run it under the broiler on high about two minutes for a little char, checking every 30 seconds.
Scoot everything and the roasting juices into the blender jar and let it sit five to 10 minutes to keep steaming.
- 10 g white distilled vinegar
- 2 g sugar
Add the soaked chilies, the white distilled vinegar, the sugar and the salt, lid on, and let it sit about 10 minutes.
- 8 g salt
- 100–120 g chili soaking liquid
Taste the soaking liquid for bitterness, then measure out the chili liquid and add it.
Blend starting on low and then at five out of ten for about 15 seconds, until the chili skins are broken down but it is not a smooth paste.
- 2–3 tbsp oil
Heat the oil in the chili pot over medium plus heat until it shimmers, add the salsa and fry or saute 90 seconds to two minutes until it starts getting ploppy.