Smooth and deliciously nutty.
A surprisingly versatile chili – from decorative ristras to olive oil and beverage infusions – the chile de àrbol makes one tasty salsa too. There’s a nutty smokiness here that mellows the tomato tang and deepens the overall flavor of this smooth salsa. And it has a very eatable spicy kick – the chili falls nicely between the serrano and the cayenne pepper on the pepper scale. We love this salsa on tacos and burritos, and it’s savory enough to marinade steaks. Or just go simple and use it when you next need some tortilla chips and dip.
Chile De Àrbol Salsa
- 15 dried chile de àrbol destemmed
- 3 ripe tomatoes
- 6 garlic cloves
- 4 cups water
- 1 teaspoon oregano
- Salt and pepper to taste
- Boil the water and a pinch of salt over high heat.
- Turn heat down to medium-high, and add the chilies and the tomatoes. Boil them for 30 minutes.
- Remove the chilies, tomatoes, and a cup of the boiled water and place them in a blender.
- Add the garlic and oregano as well and pulse blend until you reach your desired smoothness.
- Add salt and pepper to taste.
- Pour from blender into a serving bowl and refrigerate for 30 minutes before eating for optimal flavor.
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