Salsa De Chiles De Arbol: Red Hot! – a delicious recipe with garlic, dried arbol chile, water, kosher salt, vinegar. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes). Remove the peel.
2
Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water.
3
Note: This sauce may be strained before serving (I never do). I also leave the seeds in the chiles which makes it hotter.
37
kcal
Calories
8
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 large garlic clove, unpeeled, 1 cup dried arbol chile, stemmed (about 30 chiles), 1/3 cup water, 1/2 teaspoon kosher salt, and more.
Yes, Salsa De Chiles De Arbol: Red Hot! falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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