Chile de Arbol is a small & potent Mexican red chile known for its heat & flavor. In this recipe we show you how to make a delicious New Mexico salsa. Get your favorite tortilla chips and a big glass of water ready!
Yields: about 1.5 cups
Prep and Cook time: less than 30 minutes
Recipe Author: MJ of MJ’s Kitchen
- ½ cup canola oil
- About 1/8 ounce – 8 to 10 dried chile de arbol peppers (stems removed)
- 2 large garlic cloves, halved lengthwise
- ¼ tsp. coriander seed
- 5 large Roma tomatoes, cored (or 1 – 14.5 ounce can fire roasted tomatoes)
- 2 – ½” thick slices of onion
- ¼ tsp. salt
- 1 tsp. vinegar (omit if using canned tomatoes)
- 2 to 3 tsp. cilantro, chopped
- Heat ½ cup canola oil over a medium low heat. While heating, add the peppers, garlic and coriander. When the garlic begins to sizzle reduce the heat to low. Let the pepper cook in the oil for 10 minutes then remove from heat. Keep an eye on it and if the garlic or chile starts to get too dark (past lightly toasted), remove from the heat and strain. The peppers could burn easily is the oil gets too hot.
- Strain the oil with the peppers. Transfer the peppers, garlic, and coriander to the blender along with 1 tsp. oil. Save the chile infused oil for another use.
- Place the Roma tomatoes and onion slices on a cooking sheet lined with aluminum foil. Broil under the broiler until the tomato peel turns brown and starts to split. (Turn the tomatoes and onion once while broiling.) Remove the onion and tomatoes from the broiler. The peels should slip right off of the tomatoes.
- Add one of the Roma tomatoes (or ¼ cup canned tomatoes) to the blender with the peppers. Blend to a smooth paste. Pour the paste into a small container. For a medium heat salsa, return 2 Tbsp. of the paste to the blender. For a hot salsa, use 3 Tbsp. paste. For a very hot salsa, use it all. Reserve any remaining paste for another batch of salsa or another use.
- *(For canned tomatoes) Drain the tomatoes, reserving the liquid in case you need it. Coarsely chop the onion and saute’ in a little of the chile oil, until translucent.
- Coarsely chopped the roasted onion slices. Transfer the onion and the rest of the tomatoes to the blender.
- Add the salt (omit if using canned tomatoes) and vinegar. Pulse a few times until you have the consistency you like in a salsa. If the salsa has more liquid than you like, pour through a colander and drain off as much liquid as you want.
- Taste. Adjust for salt and heat level.
- Transfer salsa to a bowl and stir in cilantro. Serve with chips. Enjoy!