Salsa for Pozole (Spicy Chile de Árbol Sauce)
This Salsa for Pozole is made with chile de árbol and guajillo chiles and is traditionally served alongside pozole and menudo. It adds heat and deep chile flavor without overpowering the broth. Made with just a handful of simple ingredients, it comes together in about 15 minutes.
Equipment
- saucepan
- Blender or food processor
- Fine-mesh sieve (if needed)
Ingredients
- 15 dried chiles de árbol
- 3 dried guajillo chiles, stems removed
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder or 1 small garlic clove
- ¼-1/2 cup water
Instructions
- Bring a small pot of water to a boil.
- Add the chiles de árbol and guajillo chiles. Cover and simmer for 5 minutes.
- Turn off the heat and let the chiles rest in the hot water for another 5 minutes, until softened.
- Transfer the softened chiles to a blender or food processor along with the salt, garlic powder, and ¼ cup water. Blend until smooth.
- If using a standard blender, strain the sauce through a fine mesh sieve into a bowl or container, pressing with a spoon to extract all the sauce. If using a high-powered blender, straining is not necessary.
- Serve alongside pozole blanco, pozole verde, or menudo blanco. Let each person add a spoonful (or more) to their bowl to control their own heat level.
Notes
- For a milder salsa, remove some of the seeds from the chiles before boiling.
- This salsa thickens slightly when chilled due to the natural chile fibers. Stir well before serving.
Nutrition
Serving: 30gCalories: 9kcalCarbohydrates: 2gProtein: 0.4gFat: 0.1gSodium: 98mgPotassium: 90mgFiber: 0.6gSugar: 0.3gVitamin A: 340IUVitamin C: 6mgCalcium: 6mgIron: 0.4mg
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