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Ingredients
- 1 ounce dried
- (30g; about 25 dried chilies) (see note)
- 1 ounce dried
- (30g; 3 to 4 whole chilies) (see note)
- 1/4 cup fresh juice from 4 to 5 limes (2 ounces; 60ml) (see note)
- 1/4 cup fresh juice from 1 grapefruit (2 ounces; 60ml) (see note)
- 1/4 cup fresh juice from 1 orange (2 ounces; 60ml) (see note)
- Salt
Method
- 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.
