Salsa De Árbol Food

CHILE DE ARBOL SALSA

Steps:

• In a small pot, place the onion, garlic and tomatillo with enough water to cover the vegetables. If using a serrano pepper & beef bullion, add it on this step.
• Cook on medium heat.
• While the tomatillo mixture cooks, on a hot skillet, sauté the guajillo chiles on ½ tablespoon of vegetable oil for about 45 seconds on each side. This is a very fast step as it if it cooks too long, the chile will become bitter.
• Remove from skillet and add to the tomatillo mixture.
• Repeat this process for the chiles de arbol.
• Cook the tomatillos until they start to turn yellow and before they crack. Remove pot from heat and set to cool off.
• Remove the tomatillos from the pot and transfer to a bowl to cool off ** (leave the rest of the ingredients in the hot water).
• Once the tomatillos have cooled off, add all ingredients to a food processor or blender and blend well. NOTE: Do not add the cooked water yet. Only add a little bit at the time if your salsa turns out too dense.
• Taste for salt & pepper and add some according to taste.
• Store in refrigerator in an airtight container for up to two weeks.

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.

SALSA DE ARBOL

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.

SALSA DE ÁRBOL

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.

SALSA DE ARBOL

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.

SALSA DE CHILES DE ARBOL: RED HOT!

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.

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA

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.