Ancho Arbol Chile Pepper Salsa Food

CHILE DE ARBOL SALSA RECIPE

Steps:

• Bring 4 cups water to a boil, then remove from heat.
• Remove the stems and seeds from the dried chile de arbol peppers. Removing the seeds is optional for a smoother, less seedy salsa.
• Dry toast the chile de arbol peppers in a dry pan, about a minute per side. This will help loosen them and release their natural oils.
• Add the toasted peppers to a bowl and cover with the very hot water. Soak them for 15 minutes, or until the peppers are softened. You may need to stir a bit to make sure all of the peppers are submerged.
• Heat the olive oil in a large pan. Add the onion and cook for 4-5 minutes to soften. Add the garlic and cook another minute, until you can smell the garlic. Add it to a food processor or blender.
• Add the rehydrated peppers to the food processor or blender along with the onion, garlic, cilantro (if using), lime juice and salt.
• Process until smooth.
• Taste and adjust with salt and a few splashes of water for a thinner salsa.
• Add all of the ingredients to a food processor. Process until smooth.
• Pour the mixture into a small pot and bring to a boil. Reduce heat and simmer for 10 minutes.
• Cool and serve.

ANCHO-ARBOL CHILE PEPPER SALSA

Steps:

• Place the peppers in a warm skillet, make sure the heat is at medium high. Slightly toast them turning one for about 45 seconds. Allow them to release their aroma. If you place the chile peppers in a very hot skillet, the peppers will burn, and your salsa will have a bitter taste.
• Soak peppers in a bowl with 1-1/2 cup of hot water for about 25 minutes or until they are soft.
• Once the peppers are soft, drain the water and place into the blender; add the garlic clove and 2/3 cup of water. Process until you have a very smooth salsa, I use a Vitamix, and this step takes about a minute.
• Heat the vegetable oil in s medium-size frying pan at and pour the sauce. Sometimes, blenders do not process dried peppers to a very fine texture, in that case, use a strainer to pour the sauce into the saucepan. Reduce heat once it starts boiling and cook for 5 minutes.
• Just before serving, season with salt and enjoy your Ancho-Arbol Chile Pepper salsa.

SALSA WITH ANCHO CHILES

Steps:

• Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
• In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.