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32 Comments
This looks so good, every video I've seen of yours is the same quality. Subscribed for sure. Question, would you ever use like a vegetable stock instead of water when thinning it out? I've been doing that in any recipes calling for water. Figure stock/broth just means more flavor and brings the same hydration. Lemme know! Your videos are great.
I would recommend taking out the seed as you take out the heat from the salsa. Reason know my dad was a Chile farmer in Hatch Nm.
Are these called vampiros?
I am from India 🇮🇳
I may not be getting most of these chillies and havent even tried.
I am just here for see this awesome guy making his fav food. 😂
Why is my forehead sweating?
10 Tomatillos (roasted)
1-2 Cloves of garlic (roasted)
20 Chile de Arbol (destemmed and roasted)
3 Chile Pulla (destemmed and roasted)
3 Chile Guajillo (destemmed, deseeded and roasted)
1-1.5 Cup of water
Salt to taste
Blend all ingredients and let rest.
ENJOY!!!
(Note: deseed the arbol and pulla too?)
Hey Arnie, I’ve been watching some of your older chilli videos since it’s that time of year and I had a crazy idea I wanted to bounce off ya. What do you think about throwing a lengua in a pot of chilli?
What would I do without these videos lol
I have been using puya chilies, tomatillos, garlic and chipotles for a couple years to make a mild salsa for some friends,
I've always thought that toasting puya chilies produced a chocolatey smell.
Awesome Video! Great work.
Tomatillos have a tendency to burst so be sure to pierce them before grilling them or you may end up wearing some of them.
There is a taqueria near me that has this salsa like I've never had before. Super garlicy. Been to most the taquerias. This one salsa is off the chain. I get to pint everytime I go. Wife and I kill it
Over the weekend I roasted some tomatoes over some mesquite and then added some chili tepins and some cilantro, it was banging! Like you said salsa is just what you have
So where is Luigi??
Outstanding
I’m carnivore – but chips and salsa are my bane… I can’t eat enough when we go out to Mexican
Looks good but probably too hot for my taste
Subscribed! Thank you!
can u also used canned tomatillos? this is the only tomatillo i can get in my country
Turkey fly-over!!
Just found your channel via your fajitas video. You, my friend, are awesome! Subscribed. I love making my own salsas. Will definitely be trying this recipe next. Look forward to more of your videos. Salud!
Great food could solve all the world’s problems!…. 💯
Pura felicidad en una tortilla, Gracias!!!😋!!
Fresh salsa needs way more salt than I originally gave it credit for
It develops flavor on it’s own as it sits, but if you like a warm, fresh salsa as much as I do, be generous with salt
Big Homie..hooking it up….
😎✌👍
Overnight is the best.
That is a beautifully red and delicious looking salsa. I have got to find some puya chiles. What a beautiful taquito. As soon as I get hold of some puyas, I'm making this! Thanks for sharing.
Looks great! Dont think I missed that chicken you've got cooking there, that also looks tasty.
My husband found your recipe this weekend. We've made 2 batches already. Nothing better than the Chile Puya Salsa and Julio's chips!!
I’m Polish. I lived in Pilsen neighborhood in Chicago. I love Mexican food and culture. Thanks.
My favorite part is how you encouraged people to make salsa without an exact recipe… no matter how you make it, it will turn out delicious (chili is another food that doesn't need an exact recipe — just add whatever sounds good, and it will be).
I'm NC don't know where to find these Chili's