Here’s a simple and delicious Salsa Picante Mexique (Mexican Hot Sauce) recipe for you! This type of salsa is typically made with fresh ingredients and is packed with flavor and heat. You can adjust the spiciness level based on your preferences.
Ingredients:
- 3-4 medium ripe tomatoes
- 1-2 dried guajillo chiles (or another dried chili like ancho or pasilla for a milder version)
- 1 small onion (preferably white or yellow)
- 1-2 cloves garlic
- 1-2 fresh jalapeño or serrano peppers (depending on desired heat level)
- 1/2 teaspoon of salt (or to taste)
- 1 tablespoon of vegetable oil (or as needed)
- 1 tablespoon of lime juice (optional, but adds a nice fresh touch)
- Fresh cilantro (optional, for garnish)
Instructions:
- Prepare the Chiles:
- If using dried chiles, remove the stems and seeds from the guajillo chiles. Place them in a dry skillet over medium heat and toast them lightly for about 1-2 minutes until fragrant. Be careful not to burn them.
- Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes to rehydrate.
- Roast the Vegetables:
- While the chiles are soaking, heat a dry skillet or comal over medium-high heat.
- Roast the tomatoes, onion (peeled), garlic, and fresh chilies (jalapeños or serranos) until charred and softened, about 10-12 minutes. Turn them occasionally to ensure even roasting.
- Once charred, remove the vegetables from the heat and let them cool for a few minutes.
- Blend the Salsa:
- Once the chiles have softened in the water, drain them and transfer them to a blender.
- Add the roasted tomatoes, onion, garlic, and fresh chilies to the blender as well.
- Blend everything together until smooth. If the salsa is too thick, you can add a little bit of the water used for soaking the chiles, or just some regular water, to reach your desired consistency.
- Heat the Salsa:
- In a small pan, heat the oil over medium heat.
- Pour the blended salsa into the pan and simmer for 5-10 minutes, allowing the flavors to meld together. Stir occasionally.
- Season with salt to taste, and if desired, a squeeze of fresh lime juice for extra brightness.
- Serve:
- Once the salsa has cooked and thickened, remove from heat.
- If desired, garnish with fresh chopped cilantro.
- Serve with tacos, grilled meats, chips, or any other dish that could use a spicy kick!
Enjoy your homemade Salsa Picante Mexique! You can store it in the fridge for up to a week.
