Salsa Seca – Smoky, Spicy, and Unapologetically Addictive

60 mins
Serves 1
https://www.jonathanzaragoza.com/recipes/salsa-seca

Directions

  1. 1Preheat oven to 275°F (135°C).
  2. 2Preheat oven to 275°F (135°C).
  3. 3Preheat oven to 275°F (135°C).
  4. 4Spread arbol, morita, guajillo, pasilla, and ancho chiles on a sheet tray in a single layer.
  5. 5Spread arbol, morita, guajillo, pasilla, and ancho chiles on a sheet tray in a single layer.
  6. 6Spread arbol, morita, guajillo, pasilla, and ancho chiles on a sheet tray in a single layer.
  7. 7Bake ~35 minutes, flipping and shuffling halfway, until evenly toasted.
  8. 8Bake ~35 minutes, flipping and shuffling halfway, until evenly toasted.
  9. 9Bake ~35 minutes, flipping and shuffling halfway, until evenly toasted.
  10. 10Cool the chiles to room temperature.
  11. 11Cool the chiles to room temperature.
  12. 12Cool the chiles to room temperature.
  13. 13Heat olive oil over medium heat.
  14. 14Heat olive oil over medium heat.
  15. 15Heat olive oil over medium heat.
  16. 16Fry torn tortilla until crispy, ~3 minutes; remove to paper towel.
  17. 17Fry torn tortilla until crispy, ~3 minutes; remove to paper towel.
  18. 18Fry torn tortilla until crispy, ~3 minutes; remove to paper towel.
  19. 19Add pumpkin seeds to the oil and cook ~2 minutes until just turning golden.
  20. 20Add pumpkin seeds to the oil and cook ~2 minutes until just turning golden.
  21. 21Add pumpkin seeds to the oil and cook ~2 minutes until just turning golden.
  22. 22Add sesame seeds and toast ~1 minute more.
  23. 23Add sesame seeds and toast ~1 minute more.
  24. 24Add sesame seeds and toast ~1 minute more.
  25. 25Remove seeds with a fine mesh strainer, reserving the oil in the pot.
  26. 26Remove seeds with a fine mesh strainer, reserving the oil in the pot.
  27. 27Remove seeds with a fine mesh strainer, reserving the oil in the pot.
  28. 28In a food processor, pulse the cooled toasted chiles to a chile-flake texture.
  29. 29In a food processor, pulse the cooled toasted chiles to a chile-flake texture.
  30. 30In a food processor, pulse the cooled toasted chiles to a chile-flake texture.
  31. 31Add toasted seeds, fried shallot, fried garlic, fried tortilla, salt, sugar, bouillon powder, and citric acid.
  32. 32Add toasted seeds, fried shallot, fried garlic, fried tortilla, salt, sugar, bouillon powder, and citric acid.
  33. 33Add toasted seeds, fried shallot, fried garlic, fried tortilla, salt, sugar, bouillon powder, and citric acid.
  34. 34Pulse to your desired texture.
  35. 35Pulse to your desired texture.
  36. 36Pulse to your desired texture.
  37. 37Return the mixture to the reserved oil over medium heat.
  38. 38Return the mixture to the reserved oil over medium heat.
  39. 39Return the mixture to the reserved oil over medium heat.
  40. 40Toast for 3–4 minutes until everything is crispy and fragrant.
  41. 41Toast for 3–4 minutes until everything is crispy and fragrant.
  42. 42Toast for 3–4 minutes until everything is crispy and fragrant.
  43. 43Cool to room temperature.
  44. 44Cool to room temperature.
  45. 45Cool to room temperature.
  46. 46Taste and adjust seasoning.
  47. 47Taste and adjust seasoning.
  48. 48Taste and adjust seasoning.
  49. 49Transfer to airtight containers lined with paper towels.
  50. 50Transfer to airtight containers lined with paper towels.
  51. 51Transfer to airtight containers lined with paper towels.
  52. 52Store at room temperature.
  53. 53Store at room temperature.
  54. 54Store at room temperature.

Ingredients

  • 6 g arbol chiles, whole
  • 6 g arbol chiles, whole
  • 6 g arbol chiles, whole
  • 25 g morita chiles, seeded and stemmed
  • 25 g morita chiles, seeded and stemmed
  • 25 g morita chiles, seeded and stemmed
  • 30 g guajillo chiles, seeded and stemmed
  • 30 g guajillo chiles, seeded and stemmed
  • 30 g guajillo chiles, seeded and stemmed
  • 35 g pasilla chiles, seeded and stemmed
  • 35 g pasilla chiles, seeded and stemmed
  • 35 g pasilla chiles, seeded and stemmed
  • 85 g ancho chiles, seeded and stemmed
  • 85 g ancho chiles, seeded and stemmed
  • 85 g ancho chiles, seeded and stemmed
  • 25 g sesame seeds, raw
  • 25 g sesame seeds, raw
  • 25 g sesame seeds, raw
  • 30 g fried shallot
  • 30 g fried shallot
  • 30 g fried shallot
  • 45 g pumpkin seeds, raw
  • 45 g pumpkin seeds, raw
  • 45 g pumpkin seeds, raw
  • 50 g fried garlic
  • 50 g fried garlic
  • 50 g fried garlic
  • 50 g corn tortilla, torn
  • 50 g corn tortilla, torn
  • 50 g corn tortilla, torn
  • 240 g olive oil
  • 240 g olive oil
  • 240 g olive oil
  • 10 g Diamond Crystal kosher salt
  • 10 g Diamond Crystal kosher salt
  • 10 g Diamond Crystal kosher salt
  • 5 g sugar
  • 5 g sugar
  • 5 g sugar
  • 5 g chicken bouillon powder
  • 5 g chicken bouillon powder
  • 5 g chicken bouillon powder
  • 2 g citric acid
  • 2 g citric acid
  • 2 g citric acid

Equipment

ComalFood ProcessorHeavy-Bottomed Pan

Tips

  • For a milder version, reduce or skip the arbol chiles.
  • Store-bought fried aromatics save time, but you can make them from scratch if you’re feeling ambitious.
  • Swap chicken bouillon for mushroom or vegetable bouillon powder to make it vegan.