Comments on: Dried Chile Salsa

By: Nira

Nira — Sun, 10 May 2026 21:48:06 +0000

In reply to Jose. Jose, I toast some fresh tomatoes and onion on my comal and add to the chiles. I also thin it out with either water or stock. The recipe calls for agave sweetener or honey. Add more to your taste.

By: Rachel C

Rachel C — Sat, 08 Nov 2025 23:55:03 +0000

Not bad, but not my favorite. will try it on top of the back bean soup to see!!

By: Jose

Jose — Wed, 10 Jun 2015 01:01:42 +0000

In reply to jeanine. Thanks for the recommendation. I'll try that next time!

By: jeanine

jeanine — Wed, 10 Jun 2015 00:09:12 +0000

In reply to Jose.

Hi Jose, I used a few drops of honey (no more than about 1/4 teaspoon) – you could try to add a little more olive oil or even a splash of white wine or red wine vinegar to cut the bitterness without adding more sweetness…

By: Jose

Jose — Tue, 09 Jun 2015 23:50:29 +0000

Just made this. I used 1/2 ancho 1/2 guajillo. Great rich scent and flavor but I had a really hard time cutting the bitter flavor of the chiles. I barely toasted them to avoid the bitterness and then used both honey and a little brown sugar to get rid of the bitterness. Unfortunately it started to get a bit sweet so I used tomato sauce which did the trick, but mellowed out the heat too much (dried chiltepin to the rescue). How much honey do you use? What about bitterness?

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By: dishing up the dirt

dishing up the dirt — Thu, 30 Jan 2014 20:57:31 +0000

We grow SO many hot peppers in the summer and I need to bookmark this recipe so we can jar a whole bunch of this sauce. Thanks for the inspiration!

By: jeanine

jeanine — Thu, 30 Jan 2014 19:17:19 +0000

In reply to Liesl @ Fitnessinthekitchen. um, yes - thanks for the idea, I think I'll make enchiladas for dinner tonight!

By: jeanine

jeanine — Thu, 30 Jan 2014 19:16:09 +0000

In reply to Marta @ What should I eat for breakfast today. ha, thanks Marta :)