Salsa de arbol base recipe

 

This is my base recipe for salsa de arbol. It can be sexed up with just about nything: cilantro, a bit of additional raw onion, charred bell pepper, spices... whatever. 

Heat levels depend on how many chiles de arbol you use:

• 2-4 chiles = mild salsa
• 6-8 chiles = medium salsa
• 10-12 chiles = hot salsa
• 16+ chilies = EXTRA spicy

Prep time: 1/4 cocktail

2-20+ chiles de arbol (see note above)
2-4 guajilio chilies
1-1.25 pounds roma tomatoes, wuartered lengthwise
1 large onion, peeled and quartered

3 cloves garlic, peeled (left whole)
Optional: a couple jalepenos, de-stemmed and sliced lengthwise
1 tsp powdered bullion (I use Knorr tomato chicken, available at Mexican grocers)
1/2 tsp salt

Lime juice or apple cider vinegar to taste (optional)

Preheat oven to 375. Place arbols and guajilio on a baking sheet and bake until they change colors and get aromatic. This can happen fast -- don't burn them. You just want a light toast.

Transfer toasted chilies to a small pan, add just enough water to submerge them fairly well. Put on the stovetop and bring to a boil, then immediately remove from heat and set aside to cool.

On your now empty baking sheet, arrange the tomatoes and onions (and jalepenos if using) in a single layer on baking sheet. Put into oven and bake for 5-10 minutes, or until the bottoms of the veggies are blistering and charred a bit. 

Add the garlic to the baking sheet and change oven setting to broil. Cook until the veggies are nice and blistered and a little charred on top too, about 5-10 more minutes (but will vary on individual ovens).

Now, remove stems from soaked guajilios and transfer the soaked peppers, roasted veggies, bullion, and salt to blender. Blend until you have a nice salsa consistency (do not overblend). Add water, if you want a thinner consistency. 

Add lemon or vinegar to taste and adjust salt. Chill and serve.

Base recipe: Taqueria emulsified habenero salsa

 

This is my standard base recipe for what might be my favorite salsa. Though it has a couple habeneros, it's actually pretty mild, as the roasting process and addition of oil takes the bite out of it. This is a delicious, complex salsa that you can add other veggies or spices to if you want. But the base version itself is also perfect. Recipe makes 1 quart.

Prep time: 1/2 cocktail

1/2 orange bell papper, guts removed and sliced in half (into two quarters)
2 habeneros, sliced in half lenthwise and de-stemmed
4 large roma tomatoes, quartered lenthwise (about 1-1.25 pounds)
1 medium white onion, peeled and sliced into quarters
2-3 large tomatillos, dehusked and sliced in half

3 cloves garlic
1/2 cup neutral oil, like canola (NOT olive oil)

2 tsp powdered bullion (I use Knorr tomato chicken, available at any Mexicn grocer)
1 tsp sugar
A few tiny dashes white vinegar (to taste)

Salt to taste (may not be needed, depending on bullion used)

Preheat oven to 375 (not in convection mode--you want the veggies to roast from the bottom.

Arrange the following in a single layer on baking sheet (a layer of aluminum foil can make cleanup a lot easier): bell pepper, habeneros, tomatoes, onion, and tomatillos. Put into oven and bake for 5-10 minutes, or until the bottoms of the veggies are blistering and charred a bit. 

Add the garlic to the baking sheet and change oven setting to broil. Cook until the veggies are nice and blistered and a little charred on top too, about 5-10 more minutes (but will vary on individual ovens).

Once veggies are nicely roasted, transfer them all to a blender with oil, bullion, and sugar. Puree until it is a nice, totally smooth consistency. Adjust flavor with white vinegar, salt (I usually add ~1/2 tsp of both salt and vinegar), and additional sugar, if necessary. You can also add a little water if you want a thinner consistency. Cool and serve.