CHILE DE ARBOL SALSA (RED SALSA)
Steps:
- Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
- Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.
CHILE DE ARBOL SALSA (RED SALSA)
Provided by Food Network
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
- Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.
SALSA DE ARBOL
Provided by Aarón Sánchez
Time 1h30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
- Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
CHILE DE ARBOL
Make and share this Chile De Arbol recipe from Food.com.
Provided by cervantesbrandi
Categories Sauces
Time 22m
Yield 1 bowl of chile
Number Of Ingredients 5
Steps:
- Add the chiles in a sauce pan with the cup of water. Cover and bring to a rolling boil for 15 minutes.
- Pour the chiles and cooking liquid into the blender with the rest of the ingredients and blend on high for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 16.3, Sodium 1169, Carbohydrate 3.8, Fiber 0.4, Sugar 0.8, Protein 0.5
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- Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
- Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
- Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.
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