After my salsa teacher Jerry read my post about making his tomatillo salsa, he sent the following recipe for the spicy salsa I didn’t commit to memory during our Mexico City trip. For those who like it hot, enjoy!
For the hot chile and oil, just as easy. Find the long thin small red chilies. They are dried whole and sold loose or in pre-packaged cellophane bags. In Mexico “chiles de arbol” or I’ve seen them in English “Chinese chiles.” You can use any other dried chiles as well for different flavors — chile pasilla, chile guajillo, ancho. Find them in a Mexican grocery.
Heat a pot of good oil (I always used olive) to just shimmering or just before smoking. Take off the heat and let cool a bit. Take as many dried chiles as you want — both in terms of heat and consistency (more is hotter, more concentrated and thicker). Throw them in the oil and stir to get them somewhat submerged into the oil. They should almost fry but not burn. Throw in a clove or two of garlic, and it will brown a bit.
Let it all cool down — either completely or until warm. This finishes the infusion.
Put all into the blender to liquify completely. Depending on your taste, you can leave some seeds “visible” or process until not visible (I usually completely liquified it). Then, into your jar or serving dish and … voilá.
Like the green salsa, this is more of a sauce condiment than a tortilla-dipping salsa. With either the green salsa or the chile oil salsa, blend with sour cream (or crème fraiche) and softened cream cheese for a spicy chip dip.