Smoky Dried Chili Salsa (K'uut Bi Ik)
Nothing finishes a good Mexican recipe like a really great salsa. While cooked and fresh salsas are wonderful, it's hard to beat the simplicity and impact of k'uut bi ik - a Yucatecan salsa made from dried chilies and Seville orange juice. This variation incorporates garlic and smoky morita chipotle to give it a deeper and more rounded-out flavour.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 10 g morita chilies ((~5 chilies))
- 10 g arbol chilies ((~15 chilies))
- 4 clove garlic (unpeeled (optional))
- 3/4 cup seville orange juice (or 1/4 cup each orange, lime, and grapefruit juice)
- 1 tbsp white vinegar ((see note))
- salt (to taste)
- 1-2 tbsp water (or as needed for final consistency)
Instructions
- 1
(Optional - skip if omitting garlic) Thread the cloves of garlic onto a metal skewer, then carefully roast/blacken them over an open flame (I use a gas stove, but you could use a barbecue too). If you don't have a flame source, you can blacken the cloves in a very hot cast iron pan instead. The idea is to thoroughly char the cloves, but not to roast them all the way through. Set the charred garlic aside to cool.
- 2
Remove the stems, seeds, and membranes from the dried chilies. You may find it easier to do this after toasting; I personally shake out the seeds before and after to remove as many as possible.
- 3
Toast the chilies by either adding them to a hot frying pan for about 2 minutes (turning occasionally), or by microwaving them for 20-30 seconds. The toasted chilies should be pliable and very fragrant.
- 4
Place the toasted chilies in a small bowl along with the Seville orange juice (or citrus substitute), vinegar, and salt. Soak for about 10 minutes.
- 5
Peel the garlic (if using) and combine with the chilies, juice, vinegar, and salt in a blender, spice grinder, or mortar and pestle. Blend/pulverize until the salsa is uniform. Add a little water for a thinner consistency, if desired. Let the salsa sit for 20-30 minutes if possible in order to balance the flavours.