Three Chile Salsa

Name: Three Chile Salsa
Yield: makes 2 cups
Ingredients: 2 tablespoons vegetable oil; 3 guajillo chiles, stemmed, seeded, and torn into pieces; 4 cascabel chiles, stemmed, seeded, and torn into pieces; 3 dried árbol chiles, stemmed, seeded, and torn into pieces; 3 large garlic cloves; 2 tablespoons chopped fresh cilantro; Salt and freshly ground black pepper

December 20, 2011

What’s better than one chile? Three! Mexican food owes much of its flair to the chile, which has been around since about 7500 B.C. Chiles add heat and depth to almost everything I make at home. (As an added bonus, some scientists believe the chile has miraculous disease-fighting powers, with the ability to promote weight loss and to prevent everything from heart disease to cancer.) Here you have the cascabel chile, which adds a slightly nutty flavor, the árbol chile, which brings heat, and my favorite, the sweet and smoky guajillo, to create a salsa that is in perfect harmony.

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