Mil gracias to those who helped me with the ID in my last post. Here is my homemade salsa de arbol.
by Tounage
12 Comments
Significant-Text3412
Yo, this looks bomb.
X-Mang
POST THE PE BRUH
tmac416
Please post the recipe this looks amazing
callmedata1
#updateme
MagazineDelicious151
Recipe please?
hereliesafreeelf
Updateme
cherrycoke_yummy
Can you help me understand what makes it orange? Is it just the arbol chiles or is it more of the oil and the way its blended? I’ve used ancho and guajillo and can get it somewhat, but not like this.
Slice the tomatoes into wedges and fry over medium heat in avocado oil (or whatever oil you prefer). Set tomatoes aside, but save the oil.
Remove the stems from the arbol chiles and toast in a dry pan for about a minute. Place the chiles in a bowl of warm water to soften.
Place the garlic cloves in the dry pan and lower the heat. Leave the skin on for now. They are done when they are soft to the touch. There will be some black spots, but they shouldn’t be completely charred. Let them cool and then peel.
Add diced onion to the oil and soften. The goal is to make them translucent, not caramelized. Sprinkle some salt on the onions to help them release their moisture.
Add the chiles and some water (I used the warm chile water) to a blender and blitz. Next add the garlic, onion, and half of the tomatoes. Blend a bit and add the remaining tomatoes. Blend some more. Add spices and fold in with a spatula. Blend. Drizzle some oil into the blender as it is running to emulsify. I probably added about 2 tbsp. Add more water as necessary to reach the desired consistency.
Order of operations: I used two pans; one with oil and one dry. I started with the tomatoes in the oil and then quickly toasted the chiles. Once the chiles were in the bowl of water, I added the garlic to the dry pan. When the tomatoes were finished, the onions went into their oil. The garlic finished just before the onions were done. I let the garlic cool a little while the onions finished, then I killed the heat on the onions and peeled the garlic.
Notes & Adjustments: The end result was spicy, but not melt your face off spicy. I’ll probably cut the chiles by half next time to see how it hits. I added too much cumin (0.5 tbsp), I’ll probably halve that as well. I’ll also add the cumin when I cook the onions instead of directly to the blender. Onions and cumin cooking might be the best smell ever.
IS2SPICY4U
Warm up some veg oil in a sauce pan, as soon as it starts to smoke, turn it off.
In the meantime, place chile de arbol at the bottom of the blender, along with couple garlic cloves and some salt (I use Knorr chicken bouillon) and add some roma tomatoes. 4 arbol per tomatoe, more if you like it hotter. As soon as the oil is ready, pour the hot oil into the blender and close with the lid. Wait about 20 secs to allow for the chile de arbol to cook a little. Blend until smooth for about 3 mins. Taste for salt and adjust as necessary.
12 Comments
Yo, this looks bomb.
POST THE PE BRUH
Please post the recipe this looks amazing
#updateme
Recipe please?
Updateme
Can you help me understand what makes it orange? Is it just the arbol chiles or is it more of the oil and the way its blended? I’ve used ancho and guajillo and can get it somewhat, but not like this.
🤤
Updateme
Pretty please can you share the recipe?
RECIPE!
Ingredients: 0.5 oz arbol chiles, 1.5 ‐ 2 lbs tomatoes, 0.5 yellow onion, 6 cloves garlic, oil (avocado)
Spices: salt, pepper, cumin, coriander
STEPS
Slice the tomatoes into wedges and fry over medium heat in avocado oil (or whatever oil you prefer). Set tomatoes aside, but save the oil.
Remove the stems from the arbol chiles and toast in a dry pan for about a minute. Place the chiles in a bowl of warm water to soften.
Place the garlic cloves in the dry pan and lower the heat. Leave the skin on for now. They are done when they are soft to the touch. There will be some black spots, but they shouldn’t be completely charred. Let them cool and then peel.
Add diced onion to the oil and soften. The goal is to make them translucent, not caramelized. Sprinkle some salt on the onions to help them release their moisture.
Add the chiles and some water (I used the warm chile water) to a blender and blitz. Next add the garlic, onion, and half of the tomatoes. Blend a bit and add the remaining tomatoes. Blend some more. Add spices and fold in with a spatula. Blend. Drizzle some oil into the blender as it is running to emulsify. I probably added about 2 tbsp. Add more water as necessary to reach the desired consistency.
Order of operations: I used two pans; one with oil and one dry. I started with the tomatoes in the oil and then quickly toasted the chiles. Once the chiles were in the bowl of water, I added the garlic to the dry pan. When the tomatoes were finished, the onions went into their oil. The garlic finished just before the onions were done. I let the garlic cool a little while the onions finished, then I killed the heat on the onions and peeled the garlic.
Notes & Adjustments:
The end result was spicy, but not melt your face off spicy. I’ll probably cut the chiles by half next time to see how it hits. I added too much cumin (0.5 tbsp), I’ll probably halve that as well. I’ll also add the cumin when I cook the onions instead of directly to the blender. Onions and cumin cooking might be the best smell ever.
Warm up some veg oil in a sauce pan, as soon as it starts to smoke, turn it off.
In the meantime, place chile de arbol at the bottom of the blender, along with couple garlic cloves and some salt (I use Knorr chicken bouillon) and add some roma tomatoes. 4 arbol per tomatoe, more if you like it hotter. As soon as the oil is ready, pour the hot oil into the blender and close with the lid. Wait about 20 secs to allow for the chile de arbol to cook a little. Blend until smooth for about 3 mins. Taste for salt and adjust as necessary.
Enjoy.