Salsa de Chile Japones (Red Pepper Salsa)

This Sala de Chile Japones (Red Pepper Salsa) is very spicy, and the color is very vibrant. A little bit goes a long way, and using it as topping on whatever food you are eating will bring out its flavors. We typically make when we make tamales in the winter.

At first, I did not know how to make this salsa. That’s when I asked my mother-in-law how she would make it, and after she told me I was “that’s it?” that’s way too easy. Hey, that’s when I realized that not everything that tastes amazing needs to take hours to make. Most great-tasting foods require minimal ingredients and very little time.

Where do I find chile japones (red pepper)?

The dried chiles can be found in the Mexican section of your grocery store.

Here is another salsa you might like

Salsa Fresca

Let’s start making Salsa de Chile Japones (Red Pepper Salsa)

Ingredients

• Dried chile japones (red peppers)
• Dried chile arbol 
• Garlic cloves
• Salt
• Water

Instructions

1. Carefully remove seeds from dried chiles.
2. In a cast-iron skillet or any skillet you have, toast the chiles for 1-2 mins; until they become slightly burned. 
3. Add toasted chiles, garlic cloves, salt, and water; blend until it becomes smooth.
4. Add more water to get to the desired consistency if needed, and adjust salt if needed.

Notes

• Wear gloves when handling chiles because they can burn your hands.
• Store remaining salsa in an airtight container in the refrigerator for up to 3-4 weeks.

Print