Chile De Arbol Salsa Red Salsa Recipes

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CHILE DE ARBOL SALSA RECIPE



Chile de Arbol Salsa Recipe image

This chile de arbol salsa recipe is made with dried chile de arbol peppers and a few other fresh flavor-building ingredients. It's definitely hot and spicy! Great for tacos, the ultimate salsa roja.

Provided by Mike Hultquist

Categories     Appetizer     Salsa

Number Of Ingredients 17

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)
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)

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.

Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHILE DE ARBOL SALSA (RED SALSA)



Chile de Arbol Salsa (Red Salsa) image

Provided by Food Network

Yield 2 1/2 cups

Number Of Ingredients 9

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and washed
1 cup (30 - 40) Arbol chiles
1/2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper

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 CHILES DE ARBOL: RED HOT!



Salsa De Chiles De Arbol: Red Hot! image

This salsa is definitely not for everyone. This is only for those of you who like things Super Duper Hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish HOT! From Baja: Cooking on the Edge. Don't make this is you can't take the heat ;)

Provided by cookiedog

Categories     Sauces

Time 22m

Yield 1/2 cup

Number Of Ingredients 5

1 large garlic clove, unpeeled
1 cup dried arbol chile, stemmed (about 30 chiles)
1/3 cup water
1/2 teaspoon kosher salt
1 teaspoon vinegar, preferably Heinz

Steps:

  • Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes). Remove the peel.
  • Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water.
  • Note: This sauce may be strained before serving (I never do). I also leave the seeds in the chiles which makes it hotter.

Nutrition Facts : Calories 12.5, Sodium 1750.3, Carbohydrate 2.4, Fiber 0.1, Sugar 0.1, Protein 0.5

RED CHILE SALSA



Red Chile Salsa image

Provided by Jeanne Kelley

Categories     Condiment/Spread     Sauce     Blender     Sauté     Vegetarian     Quick & Easy     Low Cal     Healthy     Low Cholesterol     Honey     Cinnamon     Chile Pepper     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

1 tablespoon olive oil
1 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
3 garlic cloves, sliced
2 tablespoons honey
1/4 teaspoon ground cinnamon
Ingredient info: Dried ancho chiles are available at supermarkets and Latin markets.

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes. Transfer to plate; cool. Heat same skillet over medium-high heat. Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat. Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick. Transfer to bowl. Season with salt. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

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