Follow these steps for perfect results
Chiles, red, New Mexican
dried
Oil, olive
Garlic clove
chopped
Vinegar
Salt
If the chiles are dry, soak in water until softened (about 10 minutes).
Remove seeds and stems from the softened chiles.
Combine the chiles, olive oil, garlic, vinegar, and salt in a food processor.
Puree the mixture to a fine paste.
Store in the refrigerator for up to two weeks or longer if the vinegar is increased and the olive oil is reduced.
Expert advice for the best results
Adjust the amount of chiles to control the level of heat.
For a smoky flavor, roast the chiles before soaking.
Add a pinch of cumin or oregano for extra depth of flavor.
Everything you need to know before you start
5 minutes
Can be made up to a week in advance.
Serve in a small bowl as a condiment.
Serve with grilled meats, vegetables, or tacos.
Light and refreshing
Complements the spice
Discover the story behind this recipe
Common condiment in various South American cuisines.
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