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Spicy Mixed Chile Salsa

by goatboyintl
salsa101
Yield: 1 quart
Source: https://www.tiktok.com/t/ZP8pptby6

Ingredients

You have 3 of 14
produce
  • ✓50 gfried garlic
  • ○30 gguajillo chiles(seeded and stemmed)
  • ○35 gpasilla chiles(seeded and stemmed)
  • ○85 gancho chiles(seeded and stemmed)
  • ○25 gmorita chiles(seeded and stemmed)
  • ○30 gfried shallot
  • ○6 garbol chiles(whole)
grain
  • ○50 gcorn tortilla(torn)
pantry staple
  • ✓2 gcitric acid
  • ○25 gsesame seeds(raw)
  • ○45 gpumpkin seeds(raw)
  • ·240 golive oil
  • ○10 gDiamond Crystal kosher salt
  • ✓5 gsugar
  • ○5 gchicken bouillon powder

Instructions

  1. Preheat oven to 275°F (135°C). Spread chiles in a single layer on a sheet tray and bake for about 35 minutes, flipping halfway for even toasting. Let cool.
  2. Heat oil over medium heat. Add tortilla pieces and cook until crispy, about 3 minutes. Remove and drain on paper towels.
  3. Add pumpkin seeds to the hot oil and cook until just turning golden, about 2 minutes. Add sesame seeds and toast for 1 minute more. Remove with a fine mesh strainer, reserving oil in pot.
  4. In a food processor, pulse toasted chiles until flake-like. Add seeds, fried shallot, fried garlic, tortilla, salt, sugar, bouillon, and citric acid. Pulse to desired texture.
  5. Return mixture to reserved oil over medium heat and toast for 3–4 minutes until everything is crispy. Cool to room temp.
  6. Taste and adjust seasoning.
  7. Store in an airtight container lined with paper towels at room temperature.