Chile de Arbol Salsa
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Chile de Arbol Salsa
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- ½ cup vegetable oil
- 8 dried arbol chile pods, stems removed
- 2 large whole garlic cloves
- ¼ tsp coriander seeds
- 1 (14 oz can) fire-roasted tomatoes, juices drained
- ½ medium yellow onions, diced
- 1 ½ tsp vinegar
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh cilantro, chopped
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Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the dried chile pods, whole garlic cloves, and coriander seeds and cook, stirring often, for 10 minutes.
- Pour the oil through a strainer into a jar; set aside.
- Place the chile pods, garlic cloves, and coriander seeds in a blender along with 1 teaspoon of the reserved oil and 1/4 cup of drained fire-roasted tomatoes. Blend until smooth paste forms then pour the paste into a small container.
- For medium heat salsa add 2 tablespoons of paste back to the blender. For a hot salsa add 3 tablespoons of paste. For very hot salsa add all of the paste back to the blender. Side Note: Seal the container and store any leftover paste in the refrigerator until you want to make more salsa.
- Add 1 teaspoon of the reserved oil to the skillet over medium heat. Add the onion and cook, stirring occasionally for 2-3 minutes. Remove from the heat and cool.Side Note: Store remaining oil in an airtight jar in the refrigerator. Use for sauteing meats, veggies, eggs, and all Mexican food.
- Add the remaining drained fire-roasted tomatoes to the paste in the blender along with the vinegar. Pulse a few times until you have the consistency you like in salsa.
- Taste then season with sea salt and freshly cracked pepper, to taste.
- Add the chopped cilantro then mix until thoroughly combined.
- Pour the salsa into an airtight container and place it in the refrigerator for at least 1-2 hours to allow the flavors to mingle.
- Serve at room temperature with your favorite tortilla chips and Mexican food. Enjoy!
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