The Striped Chile
Chile rayado means “striped chile” due to the naturally occurring light colored ridges. It is a member of the jalapeño family although it is much hotter than a typical jalapeño. The town of La Misión in the state of Hidalgo is the sole region where chiles rayados are grown.
It is an heirloom chile variety that is artisanally produced. When the chiles are harvested, they are dried and then smoked over a wood fire for three days which gives them their unique flavor. Think of the flavor as a very intense dried chipotle.
Take a look at this video which shows how rayado chiles are produced. (Spanish)
- 4 Roma tomatoes quartered
- 2 rayado chiles
- ¼ small white onion
- 2 cloves of garlic
- 4 sprigs of cilantro
- ¼ cup water
- Salt to taste
- Toast the chiles in a hot pan for 10 seconds a side.
- Remove the seeds and stems from the chiles.
- Add all of the ingredients to the blender jar.
- Add ¼ cup water.
- Blend until just smooth. Do not over blend.
- Add the mixture to a sauce pan.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Salt to taste.
You can substitute dried chipotle chiles but you must reconstitute them in hot water. To reconstitute the chiles, soak them in a small sauce with just enough water to cover for 5 minutes. Use ¼ cup of the soaking liquid when you blend the salsa.
Large sauce pan