Chile Rayado

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.

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Chile Rayado Salsa Recipe

Chile Rayado Salsa

Course Salsa

Cuisine Mexican

Keyword dried peppers, salsa

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 56kcal

Author Douglas Cullen

Ingredients

• 4 Roma tomatoes quartered plum
• 2 rayado chiles
• ¼ small white onion
• 2 cloves of garlic
• 4 sprigs of cilantro
• ¼ cup water
• salt to taste

Instructions

• 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 saucepan.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Salt to taste.

Notes

Substitutions
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.

• Equipment Needed
  Cutting board
  Knife
  Kitchen spoon
  Large saucepan
  Blender

Nutrition

Calories: 56kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 335mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1305IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 0.3mg

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