Chile de Arbol Salsa
Servings 1 cup
Equipment
- Large skillet
- Fine Strainer
- Blender
Ingredients
- ½ cup vegetable oil
- 8 dried arbol chile pods, stems removed
- 2 large whole garlic cloves
- ¼ tsp coriander seeds
- 1 (14-oz can) fire-roasted tomatoes, juices drained
- ½ medium yellow onions, diced
- 1½ tsp vinegar
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh cilantro, chopped
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the dried chile pods, whole garlic cloves, and coriander seeds, and cook, stirring often, for 10 minutes.
- Pour the oil through a fine strainer into a jar; set aside.
- Place the chile pods, garlic cloves, and coriander seeds in a blender along with 1 teaspoon of the reserved oil and ¼ cup of drained fire-roasted tomatoes. Blend until a smooth paste forms. Pour it into a small container.
- For a medium-heat salsa, add 2 tablespoons of paste back to the blender. For a hot salsa, add 3 tablespoons of paste. For very hot salsa, add all of the paste back to the blender. Side Note: Seal the container and store any leftover paste in the refrigerator until you want to make more salsa.
- Add 1 teaspoon of the reserved oil to the skillet over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes. Remove from the heat and cool. Side Note: Store remaining oil in an airtight jar in the refrigerator. Use for sautéing meats, veggies, eggs, and all Mexican food.
- Add the remaining drained fire-roasted tomatoes, the paste, and vinegar to the blender. Pulse a few times until you have the preferred consistency. Taste, then re-season with sea salt and freshly cracked pepper.
- Add the chopped cilantro, then mix until thoroughly combined.
- Pour the salsa into an airtight container and refrigerate for at least 1-2 hours to let the flavors mingle.
- Serve at room temperature with your favorite tortilla chips and Mexican food. Enjoy!