Yucatán-Style Hot Dried-Chili Salsa

Ingredients for servings

  • 30 g dried chiles de árbol

  • 30 g dried chiles pasillas

  • 60 ml fresh juice from 4 to 5 limes

  • 60 ml fresh juice from 1 grapefruit

  • 60 ml fresh juice from 1 orange

  • salt


  • Use kitchen shears to trim stems from all chilies. Discard stems. Place chilies on a microwave-safe plate and microwave on high power until fragrant and pliable, about 20 seconds total, adding time in 5-second increments if chilies do not smell toasted after the initial 20.

  • Combine chilies, lime juice, grapefruit juice, and orange juice in the jar of a blender with a small pinch of salt. Blend at high speed until smooth.

  • Transfer to a bowl, let rest for 15 to 20 minutes, then stir in more salt to taste. Salsa can be stored in a sealed container in the refrigerator for several weeks.


This salsa is typically made with chiles país, which are not widely available outside of the Yucatán. I use a combination of chiles de árbol and chiles pasillas in their place (I got them from eMAG). If you can find bitter oranges (Seville oranges), use 180ml fresh bitter-orange juice in place of the lime, orange, and grapefruit juice combo per serving.

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