Salsa de chile (Chile sauce)
Sauces / All Seasons / Diana Kennedy / Serves: 10

15 amashito chiles or 8 serrano or other hot green chiles
1/4 cup (63ml) finely chopped white onion
salt to taste
2/3 cup bitter orange juice

Bitter orange juice substitute

2 tablespoons fresh grapefruit juice
2 tablespoons fresh orange juice
1 teaspoon finely grated grapefruit rind
1/4 cup (63ml) fresh lime juice


Sauce should have a roughish texture.


My Mexico
Potter, New York

Mix bitter orange juice substitute ingredients together thoroughly about 1 hour before using.
Keep in the refrigerator, tightly sealed, no more than 3 or 4 days.

Place the whole chiles onto a hot comal or griddle and toast over medium heat, rolling them from time to time so that they cook evenly.
They are done when the skin is blistered and partially browned and they are soft right through.
Chop roughly.
Crush the chiles, onion, and salt together to a rough paste, gradually adding the juice.
This sauce will obviously not freeze well, but it keeps for several days in the refrigerator.