A Pati Jinich Recipe
Salsa Roja del Jacalito
1 cup
Red Salsa from the Jacalito (recipe courtesy Francisco Javier Garcia Ochoa)
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.
