Salsa De Arbol Food

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SALSA DE ÁRBOL



Salsa de Árbol image

This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.

Provided by Rick Martinez

Categories     Bon Appétit     Sauce     Salsa     Condiment/Spread     Chile Pepper     Garlic     Tomato     Vegetarian     Vegan     Dairy Free     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Quick & Easy     Healthy

Yield Makes about 2 cups

Number Of Ingredients 6

3 Tbsp. extra-virgin olive oil
3 dried chiles de árbol, seeds removed, chopped
2 garlic cloves, finely grated
1 (14.5-oz.) can diced fire-roasted tomatoes
Kosher salt
2 Tbsp. fresh lime juice

Steps:

  • 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.

CHILE DE ARBOL SALSA (RED SALSA)



Chile de Arbol Salsa (Red Salsa) image

Provided by Food Network

Yield 2 1/2 cups

Number Of Ingredients 9

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and washed
1 cup (30 - 40) Arbol chiles
1/2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper

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



Salsa de Arbol image

This salsa is even better when made ahead (up to 1 week). Refrigerate it until ready to serve, at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Time 35m

Yield Makes 2 cups

Number Of Ingredients 5

1 pound tomatillos, husks removed, rinsed and dried
6 cloves garlic
8 dried chiles de arbol, stems removed
4 dried pasilla or New Mexico chiles, stems removed
1 teaspoon coarse salt

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Add tomatillos; cook, turning a few times, until blistered in spots and beginning to soften, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes.
  • Add garlic to skillet and cook over medium heat, turning a few times, until blistered and fragrant, 1 to 2 minutes. Transfer to a blender. Add chiles to skillet and cook, turning frequently, just until toasted and soft, 30 to 60 seconds. Transfer to blender with tomatillos and accumulated juices, salt, and 2 tablespoons water. Blend to consistency of a thin salsa, about 10 seconds.

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA



Toasted Chile de Árbol and Tomatillo Salsa image

For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.

Categories     Bon Appétit     Salsa     Sauce     Condiment     Chile Pepper     Hot Pepper     Tomatillo     Garlic     Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 5

10 dried chiles de árbol, seeds and ribs removed
3 medium tomatillos, husks removed, rinsed
3 garlic cloves, smashed
Kosher salt
1 teaspoon fresh lime juice

Steps:

  • Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
  • Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
  • Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
  • Do Ahead
  • Salsa can be made 3 days ahead. Cover and chill.

SALSA DE CHILES DE ARBOL: RED HOT!



Salsa De Chiles De Arbol: Red Hot! image

This salsa is definitely not for everyone. This is only for those of you who like things Super Duper Hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish HOT! From Baja: Cooking on the Edge. Don't make this is you can't take the heat ;)

Provided by cookiedog

Categories     Sauces

Time 22m

Yield 1/2 cup

Number Of Ingredients 5

1 large garlic clove, unpeeled
1 cup dried arbol chile, stemmed (about 30 chiles)
1/3 cup water
1/2 teaspoon kosher salt
1 teaspoon vinegar, preferably Heinz

Steps:

  • Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes). Remove the peel.
  • Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water.
  • Note: This sauce may be strained before serving (I never do). I also leave the seeds in the chiles which makes it hotter.

Nutrition Facts : Calories 12.5, Sodium 1750.3, Carbohydrate 2.4, Fiber 0.1, Sugar 0.1, Protein 0.5

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Step 1. Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, …
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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.
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  • Get your comal or pan very hot. If your arbol chiles are not already toasted, arrange them in one layer in the hot pan and let them toast about 15 to 30 seconds -- not too long, or they will get bitter. Turn them over to toast the other side, then move them to the bowl of your blender.
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