Recipe
Dried chilli salsa (salsa de chile seco)
- Herb:
- Chili pepper Capsicum annuum
- Method:
- Culinary use
- Plant part:
- Fruit
About 20 minBeginnerRecipe science profile
Procedure
- Stem and seed the dried chillies (less heat) and toast 20–30 seconds in a dry pan until fragrant; they must not blacken or they turn bitter.
- Soak 15 minutes in hot water; meanwhile char 2 garlic cloves and a quarter onion in the pan.
- Blend the chillies with the garlic, onion, a pinch of salt, a teaspoon of vinegar and a little soaking water until smooth.
- Serve with tacos, eggs or meat; the salsa tastes fuller the next day.
Extraction
- Herb:
- 4 dried guajillo chillies + 2 chillies de árbol per 300 ml of salsa
- Solvent:
- dry roasting, soaking in hot water, blending
- Shelf life:
- 1 week in the fridge
- Target compounds:
- capsaicin is lipophilic — the heat is carried by seeds and ribs; soaking releases pigments and aroma
Notes
A kitchen recipe; set the heat by chilli type and quantity. Capsaicin burns on skin and in the eyes — gloves, no rubbing eyes; go easy with stomach ulcers or reflux.
Why it works
Chilli heat comes from capsaicin held mainly in the placenta and veins of the pod — hence removing seeds and veins softens it; hot water releases carotenoids and aroma. Capsaicin is also a medicine: externally it overstimulates TRPV1 receptors in the skin, which EMA recognises as well-established use for muscle pain — food has nothing to do with that.
Literature
- EMA HMPC — Capsici fructus, European Union herbal monograph — Well-established external use (patches, creams) for muscle pain; unrelated to food, included for completeness.
Related
Chili pepper — Herb card
Culinary use — Processing method detail