This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
Recipe information
Total Time
35 minutes
Yield
8 Servings
Ingredients
1½
oz. dried chiles de árbol
1½
oz. ancho chiles
1
medium white onion, chopped
4
cloves garlic peeled
1
tablespoon kosher salt
⅓
cup distilled white vinegar
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Preparation
Step 1
Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1½ cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15–20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
Step 2
DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 25 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 720