Get ready to transform your ordinary meals into extraordinary culinary experiences with this explosive Chile de Arbol Salsa! Imagine a condiment so vibrant and intense that it can turn even the simplest dish into a Mexican street food sensation. This isn't just another salsa recipe – it's a flavor bomb that will have your guests begging for your secret recipe, packed with the perfect balance of heat, tang, and smoky roasted goodness that will make your taste buds dance with excitement!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 10 dried arbol chiles
- 2 tomatoes, roasted
- 1/4 onion
- 1 clove garlic
- 1/2 tsp salt
- 1 tsp lime juice
Instructions
- Begin by preparing the dried arbol chiles. Remove the stems and shake out any seeds inside the chiles. This will help reduce the heat slightly, but you can leave some seeds if you prefer a spicier salsa.
- In a dry skillet over medium heat, toast the arbol chiles for about 2-3 minutes. Keep a close eye on them, as they can burn quickly. You want them to become fragrant and slightly darker in color, but not burnt.
- Once toasted, remove the chiles from the skillet and set them aside to cool slightly.
- Next, roast the tomatoes. You can do this in the same skillet or on a baking sheet in the oven. If using the skillet, place the tomatoes cut side down and cook for about 5-7 minutes until the skins are blistered and blackened. If using the oven, broil the tomatoes on high for about 5-7 minutes, turning them halfway through for even roasting.
- While the tomatoes are roasting, chop the onion and garlic. You can use fresh garlic or roast it alongside the tomatoes for a sweeter flavor.
- Once the tomatoes are roasted, allow them to cool slightly, then peel off the skins and place them in a blender or food processor.
- Add the toasted arbol chiles, chopped onion, garlic, salt, and lime juice to the blender with the roasted tomatoes.
- Blend the mixture until smooth. If the salsa is too thick, you can add a little water to reach your desired consistency. Taste and adjust the seasoning if necessary, adding more salt or lime juice according to your preference.
- Transfer the salsa to a bowl or jar and let it sit for at least 10 minutes to allow the flavors to meld together. This salsa can be served warm or cold and is perfect for tacos, chips, or as a condiment for your favorite Mexican dishes.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Tips
- • For maximum flavor, use fresh, ripe tomatoes and toast your chiles carefully to avoid burning. • Control the heat level by removing more or fewer seeds from the arbol chiles. • Roasting garlic alongside tomatoes can add a deeper, sweeter flavor profile. • Let the salsa rest for at least 10 minutes before serving to allow flavors to fully develop. • Use a high-powered blender for the smoothest possible texture. • If the salsa is too thick, add water in small increments to reach your desired consistency. • Wear gloves when handling dried chiles to protect your skin from potential irritation. • This salsa can be stored in the refrigerator for up to a week, with flavors potentially improving over time.
Nutrition Facts
Calories: 10kcal
Carbohydrates: 2g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
