1 ounce dried chiles de árbol( about 25 dried chilies)

1 ounce dried chiles pasillas(3 to 4 whole chilies)

1/4 cup fresh juice from 4 to 5 limes

1/4 cup fresh juice from 1 grapefruit

1/4 cup fresh juice from 1 orange

Salt

Directions

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.

Many Thanks to Serious Eats!

Urban Cowgill January 2020