CHILE PUYA Salsa Recipe – This SALSA ROJA is a FLAVOR BOMB on Tacos & Mexican Recipes

dried chile puya

🥗Healthier: dried ancho chile

💰Cheaper: dried guajillo chile

Ancho chiles offer a similar flavor profile with less heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and maintains flavor.

Remove stems from Chile de Arbol and open them up to remove some seeds.

Place 10 tomatoes and 1 big garlic clove over the fire to roast until soft and slightly colored.

Flip the tomatoes and garlic to ensure even cooking.

Remove tomatoes and garlic from fire and let them rest in the blender.

Toast the Chile de Arbol over the fire for a few seconds to extract flavor, then add to the blender.

Toast the Chile puya similarly over the fire, then add to the blender.

Add approximately half a cup to 3/4 of a cup of water to the blender along with sea salt (about half a teaspoon).

Pulse the blender to start mixing, then blend for 45 seconds to a minute until smooth.

Taste and adjust seasoning with more salt if necessary.

Let the salsa rest for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary