Manageability – Not hard, but real hot.
Arbol chili peppers come in a couple different forms. There are those skinny, cardinal red witch fingers with bright green tops. And there are those dried out, flat, dark brown peppers sold in display near the produce section with other dried spices. We couldn’t find the fresh ones, even in the store with 10 different types of peppers, so we went with the dried-out peppers. I’m not sure if this recipe calls specifically for fresh or dried Arbols, but this salsa was hot hot heat.
The Mexico in my Kitchen’s Chile de Arbol Salsa was a real kick, and it’s because of the Arbol chilis. I ate the whole thing though. Also, I love tomatillos, and those flavors really come through nicely, and pair well with garlic and cilantro. Next time, I would cut down just a hair on the Arbol. But isn’t that why we’re making it, for Christ’s sake? Just make it and eat it. It’s great.
Ingredients
- 10 árbol chili peppers stem removed
- 8.5 oz plum tomatoes ( 2) 8.5 oz
- 4 oz tomatillos ( 2 small) small ( 4oz)
- 1 small garlic clove
- ¼ cup white onion diced
- 1/3 cup cilantro
- salt to taste
Instructions
- Place 4 cups of water in a medium saucepan, add the arbol peppers and cook at medium heat. Once the water starts to boil, add the tomatoes, tomatillos, and garlic clove.
- Cook the tomatoes, tomatillos, arbol peppers and garlic (and water) for 10 minutes, until they are well cooked, then set the saucepan aside. Allow the ingredients to cool at least 3-4 minutes.
- Once the ingredients have cooled, drain them and place in your blender along with the cilantro. Process this until you have a sauce with some texture. Pour it into a bowl and season with salt. Top with the diced white onion.
- Drink the salsa.
- Just kidding, don’t drink salsa.
- Use chips or something.