Lately, I have been playing with a lot of combinations of chillies in my salsas. Each chilli brings a different flavour, for dry chillies I find that the more red and vibrant the colour is, the hotter it is, whilst, the darker the colour the sweeter or bitter it will be. 🌶️🌶️🌶️
Using a mixture of dry and fresh chillies and balancing the flavours with tomatoes, tomatillos, onion, and garlic was lots of fun. 🍅
After multiple winning combinations, and some no so successful 🤣, this recipe was my absolute favourite and when it is gone it becomes a sad day 🥺!
Three Chillies Salsa
Salsa de Tres Chiles
If you like hot salsas and if you looking for something different to anything you can find on the shelves, then this is the salsa for you.This recipe uses three dry chillies: árbol, habanero and ancho, mixed with tomatillos, onion and garlic. The roasting of the ingredients is magical to bring all the ingredients together.
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Equipment
- Blender
- Oven
- Baking tray
Ingredients
- 5 árbol chillies dry
- 3 ancho chillies dry
- 2 habanero chillies dry
- 1 medium brown onion
- 2 garlic cloves
- 1 cup veggie stock
- 1 tin tomatillos (~750 g) approx 500g of fresh
Instructions
- Drain the liquid from the tinned tomatillos and rinse the tomatillos with fresh water.
- In a baking tray, add all the ingredients making sure the dry chillies are covered on the veggie stock liquid.
- Place in the oven at 150C for 20 minutes, then switch off the oven and let the tray in the oven for another 10 minutes.
- Blend the content of the tray until you get a smooth consistency
- Let the salsa cool down at room temperature or in the fridge before serving
