What’s better than one chile? Three! Mexican food owes much of its flair to the chile, which has been around since about 7500 B.C. Chiles add heat and depth to almost everything I make at home. (As an added bonus, some scientists believe the chile has miraculous disease-fighting powers, with the ability to promote weight loss and to prevent everything from heart disease to cancer.) Here you have the cascabel chile, which adds a slightly nutty flavor, the árbol chile, which brings heat, and my favorite, the sweet and smoky guajillo, to create a salsa that is in perfect harmony.

　　

Ingredients

makes 2 cups

　　2 tablespoons vegetable oil

　　3 guajillo chiles, stemmed, seeded, and torn into pieces

　　4 cascabel chiles, stemmed, seeded, and torn into pieces

　　3 dried árbol chiles, stemmed, seeded, and torn into pieces

　　3 large garlic cloves

　　2 tablespoons chopped fresh cilantro

　　Salt and freshly ground black pepper

　　

Step 1

Heat the oil in a large heavy pan over medium-high heat. Add all three kinds of chiles and sauté for 3 minutes, or until fragrant. Transfer the chiles to a medium bowl and add water to cover. Let stand for 30 minutes, or until the chiles are soft.

　　

Step 2

Drain the chiles (discard the soaking liquid) and transfer them to a blender. Add the garlic, cilantro, and 1/2 cup water, and blend until the salsa is smooth. Season to taste with salt and pepper. Cool to room temperature, and serve.

　　Fresh Mexico