Chile de Árbol Salsa
The taqueria salsa: árbol chiles fried in oil and blended with tomato and garlic. Thin, bright orange-red and fiery — it goes on top at the table, you do not cook with it. Technique: Fried. Texture: Thin.
Free in the app25 min6 servingsEasyMexican
58kcal / serving
0.8 gprotein
3.5 gcarbs
4.9 gfat
Ingredients
- 15 pieces dried árbol chiles
- 3 pieces tomatoes
- 2 cloves garlic
- 2 tablespoons neutral vegetable oil
- 1 teaspoon salt
- ¼ cup water
Directions
- Stem the árbol chiles; seeding them brings the heat down if you want it milder.
- Boil the tomatoes for 10 minutes until the skins split.
- Fry the chiles and garlic in oil over medium-low heat for 30-60 seconds, stirring constantly. The cue is when they change color, not when they darken: past that, they turn bitter.
- Blend everything with the oil from the pan, the tomatoes, salt and water until fluid.
- Adjust salt. Storage: 5 days refrigerated in an airtight container.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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