Red Taquería Style Salsa – Chile de Arbol

SalsaWe’ve got the perfect salsa from Culinary Works to serve to your guests for the big game. This quick-to-put-together recipe is HOT. (You’ve been warned!) Also, don’t forget that salt is really important in a salsa, so if it doesn’t taste right, chances are you need more of it. We have all the fixin’s to make this a bit hit.

Red Taquería Style Salsa – Chile de Arbol

Ingredients
6-8 chiles de árbol, seeds removed  – be careful with your hands
3 large guajillos, seeded and de-veined
3 ripe roma tomatoes – cut in half – 11 oz.
3 garlic cloves, with skin
1/4-1/3 cup water
1/2 lime juiced
salt to taste

Directions
Toast the chiles briefly on a comal or cast iron skillet over medium heat. You’ll only want to do this for a few seconds, until they get slightly softer and aromatic. Try not to blacken them — black spots add a bitter flavor. Remove the chiles to a bowl and cover them with hot water. Let them sit for about 20 minutes, until softened. In the meantime, raise the heat slightly on the comal and toast the tomatoes and garlic, until soft and blackened in spots. (It’s okay to char the tomatoes, just not the chiles!) Add the chiles, tomatoes, garlic and water to a blender, and pulse until smooth. Add lime juice, salt — I used about a teaspoon — and pulse some more.
Serve at room temperature.

Recipe Name: Red Taquería Style Salsa - Chile de Arbol Image: http://stewartsmarket.com/wp-content/uploads/2016/01/Salsa.jpg Author: Review Date: Recipe Description: We've got the perfect salsa from Culinary Works to serve to your guests for the big game. This quick-to-put-together recipe is HOT. (You've been warned!) Also, don’t forget that salt is really important in a salsa, so if it doesn’t taste right, chances are you need more of it. We have all the fixin's to make this a bit hit. Ingredients: 6-8 chiles de árbol, seeds removed  - be careful with your hands 3 large guajillos, seeded and de-veined 3 ripe roma tomatoes - cut in half - 11 oz. 3 garlic cloves, with skin 1/4-1/3 cup water 1/2 lime juiced salt to taste Directions: Toast the chiles briefly on a comal or cast iron skillet over medium heat. You’ll only want to do this for a few seconds, until they get slightly softer and aromatic. Try not to blacken them — black spots add a bitter flavor. Remove the chiles to a bowl and cover them with hot water. Let them sit for about 20 minutes, until softened. In the meantime, raise the heat slightly on the comal and toast the tomatoes and garlic, until soft and blackened in spots. (It’s okay to char the tomatoes, just not the chiles!) Add the chiles, tomatoes, garlic and water to a blender, and pulse until smooth. Add lime juice, salt — I used about a teaspoon — and pulse some more. Serve at room temperature.
Authors
Top