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.
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
1 Chopping Board
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.