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Dried Chilli Salsa

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant dried chilli salsa is a versatile vegan staple that brings a deep, smoky complexity to your kitchen. By combining the gentle sweetness of ancho chillies with the sharp heat of chillies de árbol, you create a balanced condiment that elevates everything from roasted vegetables to classic tacos. The process of toasting the dried skins first unlocks essential oils, ensuring a rich and authentic flavour profile that shop-bought alternatives simply cannot match.

Ideal for those who enjoy punchy, savoury sauces, this homemade salsa is remarkably simple to prepare and keeps well in the fridge. The addition of distilled white vinegar adds a necessary brightness, cutting through the earthy notes of the garlic and onion. Serve it alongside your favourite Mexican-inspired dishes as a vibrant dipping sauce or drizzle it over grilled proteins for an instant hit of heat.

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Ingredients for Dried Chilli Salsa

  • 45g dried chillies de árbol

  • 45g ancho chillies

  • 1 medium white onion, chopped

  • 4 garlic cloves, peeled

  • 1 tablespoon kosher salt

  • 80ml distilled white vinegar

How to make Dried Chilli Salsa

Toast chillies in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chillies, onion, garlic, salt, and 350ml water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15–20 minutes. Purée chilli mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.

DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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