Salsa De Chile De árbol Y Aceite Recipe 375

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SALSA DE CHILE DE áRBOL Y ACEITE RECIPE - (3.7/5)



Salsa de chile de árbol y aceite Recipe - (3.7/5) image

Provided by á-169103

Number Of Ingredients 4

100 grs. chile de árbol seco
1 diete de ajo picado
1 cda. caldo de pollo en polvo knor suiza
1 taza de aceite de oliva (también pueden ser aceite de maíz o de canola)

Steps:

  • Se doran lo chiles en el aceite junto con el ajo, el aceite tiene que estar en el punto mas caliente, se levanta el sartén al agregar los chiles pues se pueden quemar y cambia un poco el sabor(no es malo pero no es lo mejor). Se agregan todos los ingredientes a la licuadora, hasta que tome la textura deseada. Puede ser bien molido o que quede en trozos pequeños.

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.

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA



Toasted Chile de Árbol and Tomatillo Salsa image

For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.

Categories     Bon Appétit     Salsa     Sauce     Condiment     Chile Pepper     Hot Pepper     Tomatillo     Garlic     Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 5

10 dried chiles de árbol, seeds and ribs removed
3 medium tomatillos, husks removed, rinsed
3 garlic cloves, smashed
Kosher salt
1 teaspoon fresh lime juice

Steps:

  • Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
  • Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
  • Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
  • Do Ahead
  • Salsa can be made 3 days ahead. Cover and chill.

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