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7 Chilies Salsa
The variety of Mexican chilies is so large that it allows the salsas’ recipe book to be even larger due to all the combinations that can be made – to such a degree that each state of the Republic has developed their own salsas, making sure that they combine with their typical dishes and they are normally created with the ingredients that abound in that state.
The 7 chilies salsa comes to us from the state of Tabasco. It is a very spicy combination of different varieties of dried chilies , that along with other ingredients a salsa with strong flavor is obtained that is mainly used in tacos.
Therefore if you are planning to organize a “taco party" for your friends or for the family, make sure of preparing this salsa as one more alternative to the salsas that will be put on the table. We are sure that you will amaze your guests because they won’t be able to imagine that they are tasting up to 7 varieties of chilies in the same salsa.
About the Recipe
The recipe preparation is not complicated but you will have to work a lot.
The 7 chilies that are used in the recipe are dried.
We recommend using fresh epazote in the preparation because is only used to season the salsa and then it is removed – the dried epazote is difficult to remove.
The preparation time is of 20 minutes.
The recipe yields 2 cups.
Ingredients 2 Arbol Peppers (.2 oz)2 Cascabel Peppers (.4 oz)2 dried Chipotle Peppers (.3 oz)2 Guajillo Peppers (.7 oz)2 Morita Peppers (.3 oz)1 Ancho Pepper (.3 oz)1 Pasilla Pepper (.3 oz)1½ Tomatoes (10.5 oz)6 Garlic cloves (.8 oz)3 Coriander sprigs (1 oz)2 Epazote sprigs (.7 oz)1/2 cup of Olive Oil (4.2 fl oz)1/2 cup of White Vinegar (4.2 fl oz)1/2 tablespoon of Salt
Cookware 1 Saucepan1 Griddle1 Blender1 Bowl1 Chopping Board1 Tongs1 Turner1 Strainer
Directions Roast the 7 Chilies
Remove the veins and the seeds of 1 ancho pepper, 1 pasilla pepper, 2 cascabel peppers, 2 dried chipotle peppers, 2 guajillo peppers and 2 morita peppers; then set aside.
Put on a griddle over medium heat:
- The Ancho Pepper with the one you worked.
- The Pasilla Pepper with the one you worked.
- The 2 Guajillo Peppers with the ones you worked.
Roast the griddle ingredients for about 4 minutes, until all their sides are moderately roasted; move them regularly with some tongs. Then set aside.
Put on the griddle over medium heat:
- The 2 Cascabel Peppers with the ones you worked.
- The 2 dried Chipotle Peppers with the ones you worked
- The 2 Morita Peppers with the ones you worked.
- 2 Arbol Peppers.
Roast the griddle ingredients for about 2½ minutes, until all their sides are moderately roasted; move them regularly with the tongs. Then set aside.
Cut some Ingredients
Cut 6 garlic cloves into thin slices and reserve.
Dice 1½ tomatoes, then reserve.
Finely chop 3 coriander sprigs, then set aside.
Fry the Ingredients
Heat in a saucepan over low heat 1/2 cup of olive oil.
Add in the saucepan the garlic slices that were cut and fry them for approximately 1 minute, until they are lightly fried; stir regularly.
- Incorporate in the saucepan:
- All the Chilies that were roasted.
- The dices of the Tomatoes that were cut.
Mix the saucepan ingredients and fry them for about 3 minutes, until the chilies and the tomato are lightly fried; stir regularly.
- Add in the saucepan:
- The Coriander that was minced.
- 2 Epazote sprigs.
- 1/2 tablespoon of Salt.
Mix the saucepan ingredients and fry them for 3 minutes, so the herbs release their flavor; stir occasionally.
||The herbs are added until the end so they don’t lose their flavor.
Blend the Salsa
Turn off the heat and remove from the mixture that was fried the 2 epazote sprigs.
- Put in a blender:
- The Mixture that was fried.
- 1/2 cup of White Vinegar.
Blend very well the ingredients.
Strain over a bowl the seven chilies salsa.
Potent and Spicy Flavors
* This salsa can last in the refrigerator about 8 days, without any problem.
Recommendation: Now prepare a salsa that is made with 3 chilies.
Did you like the 7 Chilies Salsa?
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