Chile de Arbol Salsa - Spicy Mexican Salsa
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- čas přidán 2. 07. 2024
- This chile de arbol salsa recipe is made with dried chile de arbol peppers and a few other fresh flavor-building ingredients. A classic Mexican salsa, and often the spicy salsa at your local Mexican restaurant. It's definitely hot and spicy! Great for tacos, the ultimate salsa roja.
CHAPTERS:
0:00 Simple Spicy Chile de Arbol Salsa
0:26 All About Chile de Arbols
1:51 Toasting the Chiles
3:02 Rehydrating
3:23 Other Ingredients
4:22 Back to The Chiles
4:52 Processing
7:24 Taste Test
THINGS YOU’LL NEED:
4 cups water
1 ounce dried chile de arbol peppers
1 tablespoon olive oil
2 ounces onion
2 cloves garlic chopped
¼ cup packed cilantro (optional)
Juice from 1 small fresh lime
1 teaspoon salt
2-3 tablespoons water for thinning, as desired
FOR CHILE DE ARBOL SALSA WITH FRESH PEPPERS
5 ounces fresh chile de arbol peppers stems and seeds removed
1 tablespoon olive oil
2 ounces onion
2 cloves garlic chopped
¼ cup packed cilantro (optional)
Juice from 1 small fresh lime
1 teaspoon salt
2-3 tablespoons water for thinning, as desired
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I had so much fun making this! What other videos would you like to see?
-Mike
#salsa #spicyfood #spicy #cookingrecipes #sauce - Jak na to + styl
Made this recipe with a lot more of the peppers and garlic. 7 uncooked garlic. Pepper salt cayenne pepper oregano basil minced onion. 1 6oz can of tomato paste. Blend after the peppers soak for 15 minutes. Wow. Stunning flavor and texture.
Good stuff! Enjoy!
I find the seeds add a nuttiness that I love.
Awesome - enjoy!
My favourite! I've been looking for a way to lessen the spiciness. I tried other chillies but don't like adding sweet chillies. I think a lot less of the de Arbols and maybe some corn starch and a cook to thicken. Definitely some black pepper and maybe some red wine vinegar.
Enjoy!
I am seriously getting into chili’s lol
I love them!
lol me too I bought a bag of these chili’s and tryna figure out what recipes I can use with them
When Mike says something is hot, you should probably pay attention.
=) =)
This salsa is insanely spicy
Connor, yes, chile de arbol peppers are quite hot. You can reduce the heat by using only some chiles de arbol and incorporating other milder dried or fresh pods.
Good job 👏🏽 sir.
Thank you kindly!! Much appreciated.
What will you put your new Chile de Arbol Salsa on?
How long can this be kept in the refrigerator? Also, I have seen recipes for this salsa with tomatillos. For your 2 oz of peppers, how many tomatillos should I use?
This will last a week or so in the refrigerator. It can be frozen also. You can use tomatillos for salsa. I usually make a Salsa Verde with them. See my recipe at www.chilipeppermadness.com/chili-pepper-recipes/salsas/salsa-verde/
Muy bueno y muy picoso jajajajajaja 🤣👍 con frijoles olla
Haha, si, muy picoso! Como me gusta! =)
Can you do this with fresh chillis? I’m growing de arbol and freezing them as they get harvested - do I need to dry them first to make this?
Irian, yes, you can make this with fresh peppers. It won't taste the same, but you can make a great salsa. You don't need to dry them first, but you can. Or, chop the fresh peppers and cook them down with the onions, then process per the recipe. Let me know how it turns out for you.
Thanks, I'm mainly wondering if I can toast the fresh ones the same way you toast the dry ones?
No, don't toast them, but do cook them down. Toasting lightly is best for dried pods to help them loosen their oils.
looks great. i bet you would like a salsa that is on paulla wells channel.
Thanks, Kyle!
What is Chile del Valle sauce? Do anybody have a recipe for this. Would be very interesting for me. Thanks
Patrick, I'm not sure exactly, but it might be similar to this recipe, but made with negro de valle peppers. I'll have to check on that.
You de seeded and took out a lot of the heat
Sarah, yes, though with dried pods, many people find the seeds quite bitter. Though note: The seeds don't actually hold any of the pepper heat. It is the pepper innards (placenta) that carry the capsaicin.