We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
- 1½ oz. dried chiles de árbol
- 1 medium white onion, chopped
- 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.
DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.