Best Chile De Arbol Salsa Red Salsa Recipes

Chile de Arbol Salsa (Red Salsa) image

Provided by Food Network

Time 50m

Number Of Ingredients 9

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and washed
1 cup (30 - 40) Arbol chiles
1/2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

Chile de Arbol Salsa (Red Salsa) image

Provided by Food Network

Yield 2 1/2 cups

Number Of Ingredients 9

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and washed
1 cup (30 - 40) Arbol chiles
1/2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

Salsa De Arbol image

Provided by Aarón Sánchez

Time 1h30m

Yield 2 1/2 cups

Number Of Ingredients 9

4 dried arbol chiles, stemmed
1 pound plum tomatoes, halved
1/2 white onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano (preferably Mexican)
Juice of 1/2 lime
Pinch of sugar
Kosher salt
Fresh cilantro, for garnish

Steps:

Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.