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Cinco de Mayo is a holiday celebrated on May 5th. It is typically celebrated...
Dried Chile de Arbol Salsa
Recipe: #12496
May 05, 2014
Categories: Sauce, Hot sauces, Salsas, Tomato, Garlic, Cinco de Mayo, Game/Sports Day, Fat Free, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, Hot Peppers, Spicy, more
"This is a truly authentic salsa that is easy to make and tastes fantastic. In Mexico, there are many different types of salsa - and this is just one of them. What makes this one a bit different is that it uses dried chiles that are never reconstituted in hot water. You can make it as hot or as mild as you want by reducing the amount of chiles, both arbol and jalapeno."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (52.7 g)
- Calories 65.6
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 60.8 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 0.6 g
- Sugars - 1.2 g
- Protein - 3 g
- Calcium - 32.1 mg
- Iron - 0.7 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Split dried chiles open and remove seeds from half the chiles. Place in a blender cup and pulse until roughly chopped.
Step 2
Add the remaining ingredients EXCEPT the cilantro. Pulse several times until roughly chopped and the consistency is to your liking. (I don't like it processed into a puree - I'd rather see rough consistency so that it doesn't get watery).
Step 3
Taste and adjust salt and pepper if necessary.
Step 4
If the salsa is not hot enough, pour the salsa into a bowl, leaving a bit in the blender. Add another jalapeno and/or more dried chiles. Pulse until smooth, then add to the original salsa, stirring to combine thoroughly.
Step 5
Add the finely minced cilantro and mix until thoroughly combined. Refrigerate.
Serving size depends on you. Makes about 2 1/2 cups salsa
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 selecting chiles, look for ones that are bright in color and have a bit of flexibility. Avoid chiles that are brittle or have any mold.
- To make the salsa spicier, add more jalapeno peppers or add more of the dried chiles.
- Substitute canned diced tomatoes for the whole tomatoes - this will save time because it eliminates the need to dice the tomatoes and will also result in a smoother salsa.
- Substitute jalapeño peppers for serrano peppers - this will add a bit of extra heat to the salsa and provide a more complex flavor profile.
Milder Version Reduce the amount of dried chiles, both arbol and jalapeno, to 8. Omit the additional jalapeno in the last step.
Fresher Version Replace the canned tomatoes with 4 fresh tomatoes, diced. Replace the lime juice with 1/4 cup freshly squeezed orange juice.
Grilled Steak Fajitas: Grilled steak fajitas served with warm tortillas, diced tomatoes, onions, bell peppers, and a generous dollop of this salsa makes for a delicious and hearty meal.
Taco Salad: A classic taco salad with lettuce, black beans, corn, tomatoes, cheese, and a generous helping of this salsa makes for a light and flavorful meal.
FAQ
Q: How do I adjust the spice level of the salsa?
A: You can adjust the heat level of the salsa by adding or reducing the amount of chiles, both arbol and jalapeno. You can also add another jalapeno or more dried chiles to the salsa if it is not hot enough.
1 Reviews
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Fun facts:
Fun Fact 1:The chile de arbol used in this recipe is a popular Mexican chile pepper used in many traditional dishes. It is said to have been brought to Mexico by the Spanish conquistadors in the 16th century.
Fun Fact 2:This recipe has been featured on the TV show "MasterChef Mexico" where it was prepared by celebrity chef, Martha Ortiz.