Salsa De Árbol Recipes

CHILE DE ARBOL SALSA RECIPE

Steps:

• Bring 4 cups water to a boil, then remove from heat.
• Remove the stems and seeds from the dried chile de arbol peppers. Removing the seeds is optional for a smoother, less seedy salsa.
• Dry toast the chile de arbol peppers in a dry pan, about a minute per side. This will help loosen them and release their natural oils.
• Add the toasted peppers to a bowl and cover with the very hot water. Soak them for 15 minutes, or until the peppers are softened. You may need to stir a bit to make sure all of the peppers are submerged.
• Heat the olive oil in a large pan. Add the onion and cook for 4-5 minutes to soften. Add the garlic and cook another minute, until you can smell the garlic. Add it to a food processor or blender.
• Add the rehydrated peppers to the food processor or blender along with the onion, garlic, cilantro (if using), lime juice and salt.
• Process until smooth.
• Taste and adjust with salt and a few splashes of water for a thinner salsa.
• Add all of the ingredients to a food processor. Process until smooth.
• Pour the mixture into a small pot and bring to a boil. Reduce heat and simmer for 10 minutes.
• Cool and serve.

CHILE DE ARBOL SALSA (RED SALSA)

Steps:

• Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
• Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

SALSA DE ÁRBOL

Steps:

• Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
• Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
• Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.

SALSA DE ARBOL

Steps:

• Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
• Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.

SALSA DE ARBOL

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add tomatillos; cook, turning a few times, until blistered in spots and beginning to soften, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes.
• Add garlic to skillet and cook over medium heat, turning a few times, until blistered and fragrant, 1 to 2 minutes. Transfer to a blender. Add chiles to skillet and cook, turning frequently, just until toasted and soft, 30 to 60 seconds. Transfer to blender with tomatillos and accumulated juices, salt, and 2 tablespoons water. Blend to consistency of a thin salsa, about 10 seconds.