Salsa De Chiles De Arbol Red Hot Recipes

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

Number Of Ingredients 17

Ingredients

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

Ingredients

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

Ingredients

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

CHILE DE ARBOL SALSA (RED SALSA)

Chile de Arbol Salsa (Red Salsa) image

Provided by Food Network

Categories side-dish

Time 50m

Number Of Ingredients 9

Ingredients

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 freshly 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.

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