Get ready to elevate your culinary game with this mind-blowing Mexican salsa that packs a punch of authentic flavor! Rick Bayless' legendary Salsa Roja de Chile Arbol is not just a condiment – it's a flavor explosion that will transport your taste buds straight to the heart of Mexico. With just a few simple ingredients and some expert techniques, you'll create a salsa so vibrant and intense that it will make every dish sing with spicy, roasted perfection.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 10 dried chiles de arbol
- 2 tomatoes, roasted
- 2 cloves garlic, roasted
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- Water as needed
Instructions
- Prepare the dried chiles de arbol by removing the stems and shaking out the seeds. If you prefer less heat, remove more seeds.
- Heat a dry skillet or comal over medium-high heat. Toast the dried chiles de arbol for 20-30 seconds, turning frequently to prevent burning. They should become fragrant and slightly darkened but not blackened.
- In the same skillet, roast the tomatoes and garlic cloves until they develop char marks and soften. The tomatoes should be slightly collapsed and the garlic should have dark spots.
- Transfer the toasted chiles, roasted tomatoes, and roasted garlic to a blender.
- Add salt and vinegar to the blender. If the mixture seems too thick, add a small amount of water to help blend smoothly.
- Blend the ingredients until you achieve a smooth, consistent salsa texture. If needed, strain through a fine-mesh sieve for an extra smooth consistency.
- Taste and adjust seasoning, adding more salt or vinegar if desired. The salsa should have a balance of heat, acidity, and salt.
- Let the salsa cool to room temperature. It will keep in the refrigerator for up to 5 days in a sealed container.
Tips
- Chile Toasting Secrets: When toasting chiles de arbol, watch them carefully! They can burn quickly. Look for a deep, fragrant color and remove from heat as soon as they become aromatic.
- Roasting Technique: For maximum flavor, roast tomatoes and garlic until they develop char marks. This adds a smoky depth that takes the salsa to the next level.
- Heat Control: Want to manage the spice level? Remove more seeds from the chiles to reduce heat, or keep them in for an extra fiery kick.
- Blending Perfection: If the salsa is too thick, add water gradually. The goal is a smooth, pourable consistency that coats the back of a spoon.
- Flavor Balancing: Taste and adjust! The perfect salsa has a harmonious balance of heat, acidity (from vinegar), and salt.
- Storage Tip: This salsa keeps well in the refrigerator for up to 5 days, and the flavors actually improve after a day of resting.
Nutrition Facts
Calories: 15kcal
Carbohydrates: 3g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
