Go Back

2025 Food Festival: February – Dried Chilis

Image

This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient!

 

While technically a berry because they contain seeds, chilis are better know for their spicy flavor. Originally from South and Central America, chilis are now grown in warm climates around the world and have become a staple in many cultural diets.

 

Chilis are often added to dishes to provide a boost of flavor and varying level of spice. Did you also know that chilis help boost your immune system? Chilis have a significant amount of Vitamin C – even more than oranges! Spicy foods are also shown to reduce inflammation and decrease your chances of getting heart disease.

 

Below is a Dried Chili Salsa recipe that is perfect for multiple uses – enjoy as a dip or use as a topping for your favorite dishes.

Dried Chili Salsa

Ingredients

  • 18 each dried chipotle
  • 4 each dried ancho
  • 5 cloves whole garlic
  • 1 cup white wine vinegar
  • 1 cup lime juice
  • 3/4 cup grape seed oil
  • 1 cup sugar
  • 1 TB salt

Method

  • Over an open flame, charr the chilies till black and allow to cool. Once chiles have cooled wear gloves deseed and stem all chilies taking care not to rub your eyes or skin.
  • Place cleaned chilies into blender with all remaining ingredients. Blend till all ingredients are thoroughly incorporated and completely smooth. Season to taste.
  • Store under refrigeration for up to two weeks using as a condiment on your favorite taco

Related Posts

No records found for the
search criteria entered.