ARBOL CHILE RECIPE RECIPES

ÁRBOL CHILE SALSA RECIPE - ALEX STUPAK | FOOD & WINE

Árbol Chile Salsa Recipe - Alex Stupak | Food & Wine image

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. According to Stupak, the salsa lasts indefinitely and even improves with age. Slideshow: Sensational Salsas

Provided by Alex Stupak

Total Time 35 minutes

Yield 1 cup

Number Of Ingredients 11

Ingredients

1/4 teaspoon cumin seeds
5 allspice berries
2 whole cloves
1 1/2 teaspoons dried Mexican oregano
2 tablespoons sesame seeds
2 tablespoons raw pepitas (pumpkin seeds)
1 ounce dried árbol chiles (about 50 chiles), stemmed and seeded
1 cup cider vinegar
2 large garlic cloves
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt

Steps:

In a mortar or spice grinder, combine the cumin seeds, allspice berries, cloves and oregano and finely grind. Transfer to a blender.
In a small skillet, toast the sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes. Transfer the seeds to the blender. Add the pumpkin seeds to the skillet and toast over moderate heat, tossing occasionally, until golden, 3 to 5 minutes. Transfer the pumpkin seeds to the blender.
Add all of the remaining ingredients to the blender and puree until smooth. Funnel the salsa into a glass jar or bottle and chill before serving.

CHILE DE ARBOL SALSA | MEXICAN PLEASE

Chile de Arbol Salsa | Mexican Please image

Here's an easy recipe for a wicked hot Chile de Arbol Salsa. I've been gooping it on tacos all week but it does quite well next to a bowl of chips too!

Provided by Mexican Please

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

2 plum tomatoes
4-5 tomatillos
1/3 small onion
1 garlic clove
4-8 Chile de Arbol dried chiles
pinch of salt

Steps:

I usually start by wiping off the Chile de Arbols with a damp paper towel. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Note: it's best to use caution when handling hot chiles. Be sure to wash your hands after handling them or you can use gloves.
I roast the chile pieces in the oven (400F) for 1-2 minutes until warm and fragrant. Alternatively you can flash roast them on a dry skillet.
Add the roasted chili pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both knowing that any juices leftover in the roasting pan will go into the blender.
Roast the tomatoes and tomatillos underneath the broiler for 5-7 minutes per side or until some char is forming. You can cut them in half for a quicker roasting time, just be sure to pour all the leftover juices in the blender.
Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 3-4 drained Chile de Arbols, and a pinch of salt. Combine well.
Taste for seasoning, adding more Chile de Arbols if you want more heat. I used 8 for this batch and it was ultra fiery!
Serve immediately and store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 91 kcal, CarbohydrateContent 18 g, ProteinContent 3 g, FatContent 1 g, SodiumContent 11 mg, FiberContent 5 g, SugarContent 11 g, ServingSize 1 serving

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