Flan and Apple Pie

Salsa de Chile de Árbol ~ Chile de Árbol Salsa

January 4, 2015September 16, 2016

(https://www.flickr.com/photos/97995206@N08/16200798385)

Do you remember those firecracker chile de árbol peppers that I was telling you about? Well, here is
the salsa featuring those fiery devils. I love making this salsa to go with tacos, but tonight I made it to
go along with some chicken and potato flautas. It was perfect!
(https://www.flickr.com/photos/97995206@N08/16174947266)

If you eat this salsa with chips alone, it will definitely feel hot on your tongue. You may need a glass
of horchata. But, if you put this salsa on top of tacos, flautas, sopes, or tostadas, it adds flavor. It will
not burn your mouth because it is mellowed out by all of the other fixings.
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The only time-consuming part of making it is rehydrating the chiles. Other than that, it comes
together pretty easily. It will last in the refrigerator for about 3-5 days. You will find that this salsa is a
crowd favorite. You may even get requests for it on taco night (wink, wink…Stephen.)
Salsa de Chile de Árbol

Click here
(http://flanandapplepie.weebly.com/uploads/7/1/6/6/7166401/chile_de_rbol_salsa.pdf) for
printable recipe.

Chile de Árbol Salsa (Makes about 2 cups)

300 g tomatillos (about 4-5 medium-sized)

2 guajillo chiles

1 puya chile (optional, but I think it adds extra flavor)

8-10 chiles de árbol

1 clove garlic

¼ cup cooking water (or less)

½ tsp salt

→Fill a small saucepan about halfway with water. Place over medium heat. You will be putting the
chiles in this later to rehydrate.

→Remove the stems from the guajillo, puya, and árbol chiles. Remove the veins and seeds from the
guajillo and puya chiles. You do not need to remove the seeds from the árbol chiles.

→Place the chiles on a warm griddle or comal. Lightly toast them. You will know they are ready
when they are slightly fragrant. This does not take long, so don’t walk away. You do not want to burn
them or they will make the salsa bitter. Place the chiles in the simmering water. Simmer for about 5
minutes. Then, turn off the heat, place a lid on the saucepan, and let them soak for an additional 15
minutes.

→Remove the husks from the tomatillos and wash them to remove the sticky residue. Cut them in
half and place them on a griddle or comal to roast. Roast them on both sides until their skin has
blackened in some areas. They will lighten in color and will become soft and juicy. Place in blender.

→You can roast the garlic at the same time as the chiles. Leave the clove in its papery skin and roast
until it is slightly blackened on the outside. Remove from the papery skin (it will be somewhat soft)
and place in blender.

→Once the chiles have rehydrated, remove them from their cooking liquid with a pair of tongs and
place them in the blender. Add ¼ cup of the cooking water (a little at a time) and the salt.
→Blend the tomatillos, garlic, and chiles on medium-high speed for 1 minute. Add more cooking
liquid as necessary. Adjust salt as needed.

NOTES:

I’ve made this salsa with and without the puya chile. There is not a great difference in flavor, but I
think it adds something extra.
I like to use a kitchen scale to weigh my tomatoes when making salsas. I think it creates a more
consistent salsa from time to time.
I mainly use table salt in my salsas. If you are using sea/kosher salt, you may need to add a little
more because the granules are larger.

Recipe Source: Loosely adapted from Salsas Mexicanas (http://amzn.to/2cvL9Oi) by Ricardo Muñoz Zurita
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Posted in: Recipes | Tagged: chile de arbol, chile de árbol salsa, dried chile salsa, fresh salsa, salsa

7 thoughts on “Salsa de Chile de Árbol ~ Chile de

Árbol Salsa”
 LOLA'S COCINA says: January 4, 2015 at 11:18 pm REPLY
1. I need to try this salsa…the chile trio sounds delicious! So glad to see that you’ve had time to
write.:) –Lola

NICOLE says: January 6, 2015 at 6:28 pm REPLY

It was so nice to be able to have a little time off of school. I’m sure you’re finding this in
Colorado, but these winter months kill me in terms of photography. When I leave in the
morning, it’s dark, and when I come home it’s dark, too! Makes me want summer even more.

GIRELLE says: January 29, 2015 at 10:29 pm REPLY

2. I must make this salsa. Just gotta get a puya and will be all set to try it. Will let you know how it
turns out. Cheers!

NICOLE says: January 30, 2015 at 12:41 pm REPLY

Hi Girelle! Thanks so much for stopping by. I LOVE this salsa, and I’m sure you will, too. The
chile puya is not absolutely necessary. You can omit it if you want. I was looking at your blog,
and I noticed that we have something in common. I fell in love with Mexico in 2007, when I
visited/studied there for the first time. I went back in 2009 to teach English and fell in love a
second time, this time with a guy from Veracruz He now lives in the U.S. with me. What
part of Veracruz is your husband from?

HEATHER says: August 15, 2016 at 3:59 pm REPLY

3. Is this Salsa spicy? I’m looking for a spicy recipe.

NICOLE says: August 16, 2016 at 12:26 am REPLY

Hi Heather!

Yes Chile de árbol salsa is pretty spicy. The more chiles you add the spicier it will be. Some
of the spiciest dried chiles are the chiles de árbol, piquín, and chipotles. The spicier fresh chiles
are the habaneros and serranos. Hope that helps!

HEATHER says: August 16, 2016 at 9:25 pm

Thank you so much! I am making it tonight!

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