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Yucatan-Style Pickled Hot Dried-Chile Salsa

This recipe is courtesy of Pat Gibson. Try it with Pat’s barbecued pork!

 

 

 

Ingredients

  • 1 ounce dried chilies de árbol
  • 1 ounce dried chilies pasillas
  • ¼ cup fresh-squeezed lime juice
  • ¼ cup fresh-squeezed grapefruit juice
  • ¼ cup fresh-squeezed orange juice
  • Pinch of salt

Preparation

Trim and discard stems from chilies. Microwave on high for about 20 seconds or until chilies are pliable and release their fragrance. Combine all the ingredients in a blender and blend until smooth. Transfer to a bowl and let rest for 20 minutes. Stir in more salt to taste. Store refrigerated in a sealed container for several weeks.