Haven’t whipped up a batch in a minute so I tried my hand at an Arbol salsa with a few sweet mini peppers, for shits and grins.
About 6-8 tomatillos
Quarter white onion
3 gloves garlic
3 sweet mini peppers (I picked the red ones out of the bag)
Handful Arbol chilis (about 12 in mine)
Tsp salt
Tsp chicken bullion
2 tsp avocado oil
Splash of lime
I normally dry roast all my ingredients to get a nice char but this time I fried everything in a pan with a quarter cup of avocado until everything was browned and soft. Threw the chilis in after everything else was already cooked and got them nice and pliable again (about 5-6 minutes). Threw everything in a bullet with 2 teaspoons of the cooking oil.
I’m digging the initial flavor. Nice heat but not holy shit spicy. Maybe a little too salty so I’m gonna let it sit in the fridge for a few hours and perhaps adjust the lime if needed. I’d prob throw in another quarter white onion next time too.
by vladdypants
2 Comments
Chicagoan spotted
The recipe’s got a teaspoon of salt and a teaspoon of bouillon powder; that’s why it’s salty. Maybe go 1/2 teaspoon each next time? Otherwise, looks really good!