Salsa de Chile de Arbol

By Sara, Neftali & Sally
June 7, 2012
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Salsa de Chile de Arbol

Author Notes:

This is VERY hot. Beware!

Sara, Neftali & Sally

Serves: a crowd

  • 2 cups dried chiles de arbol
  • 8 cloves dry roasted garlic
  • salt and pepper to taste
  • 1 splash fresh lime juice
  • water as needed
  • salt and pepper to taste
  1. Pull any stems off the chiles.
  2. 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).
  3. 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)
  4. Salt and pepper to taste.

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