Chile Salsa

Name: Chile Salsa
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: Latin
Ingredients: 2 Chile; 8 Garlic; 4 Arbol Chile; 4 tsp apple cider vinegar (20 ml) Cider Vinegar; 1/8 cup vegetable oil (30 ml) Vegetable Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Carlos Gaytán recipe. Not affiliated with, sponsored by, or endorsed by Carlos Gaytán.

TABLE SALSA · STUFFED PEPPERS & GRILLED MEATS

In the published recipe, this is the table salsa for chile ancho relleno (stuffed ancho). The same recipe pairs it with Escabeche / Brine Chiles Anchos, the pickling brine.

Gaytán's roasted pepper salsa for stuffed chiles.

On the jar

SALSA

Method: blend
Yield: about 1½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Cider Vinegar 20 mlVegetable Oil 30 ml

Ingredients

Chile2
Garlic8
Arbol Chile4
Cider Vinegar4 tsp apple cider vinegar (20 ml)
Vegetable Oil1/8 cup vegetable oil (30 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Chile Salsa wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

Salsa CriollaNATIONAL AWARD WINNEROn the jar: SALSA
Salsa LucíaNATIONAL AWARD WINNEROn the jar: SALSA LUCIA
Tomato Salsa★★★ KITCHENOn the jar: SALSA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Carlos Gaytán. Mexican. Cited awards include: Michelin ★ (Mexique, Chicago, historical); Michelin 1* (Ha’, Riviera Maya).

Originally published as Salsa de Pimiento.

Adapted from a Carlos Gaytán recipe (Carlos Gaytán / Animal Gourmet (chile ancho relleno)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Carlos Gaytán / Animal Gourmet (chile ancho relleno) (published as “Salsa de Pimiento”). Full citation lives in Provenance.

Companion jar