Salsa Roja del Jacalito

Name: Salsa Roja del Jacalito
Cook time: 5 min
Ingredients: 30 chiles de árbol (stemmed); 1 cup white vinegar; 4 garlic cloves; 1¼ teaspoon kosher salt (plus more to taste); ½ teaspoon coarsely ground black pepper; ½ teaspoon ground cumin

Red Salsa from the Jacalito (recipe courtesy Francisco Javier Garcia Ochoa)

Recipe Yield

1 cup

Cooking time

5 minutes

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Ingredients

30 chiles de árbol stemmed
1 cup white vinegar
4 garlic cloves
1¼ teaspoon kosher salt plus more to taste
½ teaspoon coarsely ground black pepper
½ teaspoon ground cumin

To Prepare

On a preheated comal, set over medium-low heat, toast the chiles de árbol for a minute or two, flipping constantly, until toasted and their fumes come out, but don’t let them burn.
Place in the jar of the blender along with the rest of the ingredients. Puree until smooth, but you can still see the chile seeds for texture. Taste for salt and serve. Can be covered and stored in the refrigerator.