Dried Chile Salsa (Mexican Bar Amá's)

mexican-salsabaramasdriedchile This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

1½ oz dried chiles de árbol
1½ oz ancho chiles
1 medium white onion, chopped
4 cloves garlic, peeled
1 Tbsp. sea salt
⅓ cup distilled white vinegar

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.

Makes 8 servings.

Make-Ahead: Salsa can be made 4 days ahead. Cover and chill.