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
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.