Salsa de Chile de Arbol

Edit Recipe Add Photos

⎙

Author Notes: This is VERY hot. Beware! - Sara, Neftali & Sally

Serves a crowd

Pull any stems off the chiles.
Dry toast them on a comal or cast iron over medium heat, moving frequently so as not to burn. They're done when they've turned slightly brown (Nef calls this "Mexican roasting color"-- I say it's tree-trunk brown).
Blend all ingredients together in food processor or blender, adding water as needed just enough to mix. The salsa will be a burnt reddish color and very thick and seedy. (Note: to decrease heat, after toasting the chiles, you can slice each open and de-vein them, but we find that to a be a pain and this is always a favorite among heat lovers)
Salt and pepper to taste.