Get ready to embark on a culinary adventure that will transform your ordinary meals into extraordinary flavor explosions! This authentic Mexican salsa picante de chile arbol is not just a condiment – it's a spicy symphony that will dance on your palate and leave you craving more. With just a few simple ingredients and some quick cooking techniques, you'll create a hot sauce so delicious, it'll become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 dried chile arbol
- 2 tomatoes, roasted
- 1 clove garlic, roasted
- 1/4 cup vinegar
- Salt to taste
Instructions
- Begin by preparing your ingredients. Gather 8 dried chile arbol, 2 tomatoes, 1 clove of garlic, 1/4 cup of vinegar, and salt.
- Preheat a skillet or dry frying pan over medium heat. Once hot, add the dried chile arbol. Toast the chiles for about 1-2 minutes, stirring frequently to avoid burning. They should become fragrant and slightly darker in color.
- Remove the toasted chiles from the skillet and set them aside to cool slightly. In the same skillet, add the tomatoes and the clove of garlic. Roast them for about 5-7 minutes, turning occasionally until the tomatoes are charred and softened, and the garlic is golden brown.
- Once the tomatoes and garlic are roasted, remove them from the skillet and allow them to cool for a few minutes. Peel the garlic if necessary.
- In a blender or food processor, combine the toasted chile arbol, roasted tomatoes, roasted garlic, and 1/4 cup of vinegar. Blend until smooth, adding a little water if necessary to achieve your desired consistency.
- After blending, taste the salsa and add salt to your preference. Blend again briefly to mix in the salt.
- Transfer the salsa picante de chile arbol to a serving bowl. You can serve it immediately, or refrigerate it for a few hours to allow the flavors to meld.
- This salsa pairs well with tacos, grilled meats, or as a dip for tortilla chips. Enjoy your homemade salsa!
Tips
- • Toasting the chile arbol is crucial – watch them carefully to avoid burning, as they can quickly go from perfectly toasted to bitter. • Use fresh, high-quality dried chile arbol for the most intense flavor. • Wear gloves when handling dried chiles to protect your hands from potential irritation. • Adjust the heat level by removing the seeds from the chile arbol if you prefer a milder salsa. • For a smoother consistency, strain the salsa through a fine-mesh sieve after blending. • This salsa can be stored in an airtight container in the refrigerator for up to 5 days, allowing the flavors to develop even more intensity. • For an extra depth of flavor, try roasting the chiles and vegetables on a comal or cast-iron skillet for a more authentic charred taste.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 5g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
