Few gastronomies in the world can boast of such an extensive salsas’ recipe book as the the one of the Mexican cuisine. This is partly due to the large quantity of fresh chilies and dried chilies that Mexico has. In this way a wide range of combinations of ingredients can be created, that generate a broad diversity of salsas.
In this recipe we will combine 3 types of dried chilies: the ancho, the guajillo and the cascabel. Each one gives different flavors and aromas but they are complemented in an exceptional way with the softness and subtleness of the cream.
The salsa is not very spicy because the dairy products always help to attenuate the chili’s hotness. It is an extraordinary recipe that can be used to accompany a grilled steak, a grilled chicken breast or a grilled fish. It can even serve you to season a white rice or some fried potato tacos. These are just some few combinations but also experience more ways of tasting the salsa.
About the Recipe
In this recipe you are only going to fry and blend... is very easy to make.
If the cream is prepared at home, your salsa will have a more natural flavor.