Dried Chile de Arbol Salsa
Servings
Prep Time
Cook Time
Ready In
Recipe: #12496
May 05, 2014
Categories: Condiments, Sauce, Hot sauces, Salsas, Fruit, Tomato, Vegetables, Garlic, Mexican, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, No-Cook, Cinco de Mayo, Game/Sports Day, Summer, Blender, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Make it from scratch, 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."
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 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 & Variations
No special items needed.
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