Salsa Arriera (Fire Ant Spicy Sauce)
Recipe: #22074
December 09, 2015
Categories: Sauce, Salsas, Peppers, Mexican, 5 Ingredients Or Less, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Hot Peppers, Spicy, more
"The fire ants near Veracruz, Mexico have a nasty bite and this salsa, providing the chilies have some fire to them, does also. I have also seen this salsa listed as "Mule Driver's Salsa" and I believe that is because mules also have a nasty bite as well. Whichever you believe, this salsa is good with grilled meat dishes, such as carne asada tacos and shish kebabs. Yield 1 cup"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (182.1 g)
- Calories 42.2
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 3501.7 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 3.5 g
- Sugars - 3.5 g
- Protein - 2.1 g
- Calcium - 30.6 mg
- Iron - 1 mg
- Vitamin C - 43.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the garlic and chilies and roast, turning them from time to time, until softened slightly and blackened in spots (6 minutes).
Step 2
Alternately, preheat broiler with baking sheet set on upper rack to 400 degrees F. Place the garlic and chilies on the baking sheet and broil until skin blisters away from the flesh of the chiles (6-8 minutes). Turn several times so all sides are softened slightly and blackened in spots.
Step 3
Remove from heat and allow to cool to room temperature. Once they are cool enough to handle, peel the garlic and discard the skins. Remove and discard the stems of the roasted chilies and cut into quarters lengthwise. Roughly chop the chilies into medium sized pieces.
Step 4
Add garlic, chilies, onion, water and 1 tsp salt to blender, pulse to combine and season with remaining salt. Transfer to a container, or refrigerate until ready to use. The salsa will keep for up to 3 days.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing the serrano chiles, pick ones that are bright in color and firm to the touch.
- For the minced white onion, use a sharp knife to mince it finely, so that it can blend easily in the blender.
- Substitute jalapeños for serrano chiles: The jalapeños will provide a milder flavor, so the salsa won't be as spicy. This can be beneficial if you want to enjoy the flavor of the salsa without the heat.
- Substitute olive oil for the water: The olive oil will provide a richer flavor and texture to the salsa, making it more flavorful and creamy. The oil will also help to preserve the salsa for longer.
Cilantro-Lime Salsa Arriera Add 1/4 cup chopped fresh cilantro and juice of 1 lime to the blender along with the other ingredients. Pulse to combine and season with salt to taste. Transfer to a container, or refrigerate until ready to use.
Grilled Pork Chops with Salsa Arriera - This dish pairs perfectly with the spicy salsa, as the smoky char of the pork chops complements the heat of the salsa. The combination of the two creates a delicious flavor that is sure to please any palette.
Spanish Roasted Potatoes: Spanish Roasted Potatoes are a great accompaniment to the Grilled Pork Chops with Salsa Arriera. The potatoes are roasted with garlic, onions, and a variety of herbs and spices, creating a delicious and flavorful side dish that pairs perfectly with the smoky, spicy flavors of the pork chops and salsa.
FAQ
Q: How long does Salsa Arriera last?
A: Salsa Arriera can last up to 3 days when stored in a container in the refrigerator.
Q: What ingredients are used in Salsa Arriera?
A: Salsa Arriera typically contains diced tomatoes, onions, garlic, cilantro, jalapeño peppers, and lime juice.
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Fun facts:
The recipe for Salsa Arriera is believed to have originated from Veracruz, Mexico, which is the birthplace of famous Mexican singer, Luis Miguel.
The dish is also known as Mule Driver's Salsa, which is a reference to the mules that were used to transport goods between cities in Mexico before the invention of cars.