Tuesday, July 15, 2008

Salsa de Chile de Arbol (Chile de Arbol Hot Sauce)

There are SO MANY types and way's of making a hot sauces in Mexico. Every individual who cooks usually does it different.
This sauce is a light red. It is mildly spicy (to me) and this is my mom's way of making this hot sauce.

-½ cup about a HUGE palm full of dry "chile de arbor" peppers. Remove it's tail.
-10 medium Tomatillos diced if they are big. One may use the more expensive and superior "Tomatillo Milpero" which is a really tiny berry like version of the tomatillo.
-1 canned in adobo Chipotle pepper
-Salt and Pepper to taste
-Some chicken bouillon to taste (optional but we use it it's like our MSG)
-White distilled vinegar
-Cooking oil (traditionally lard or corn oil are the only cooking oils in Mexican cooking but the Cuban /Spaniard and health conscience in me makes me do most things with EXTRA-VIRGIN OLIVE OIL when possible If Im not cooking with extremely high wok cooking heat or deep frying you bet I will use extra-virgin olive oil)

-Heat a generous amount oil on medium in any type of pan and toast the red chilies until well they look toasted but not BLACK set aside and throw in the blender

-Add tomatillos season with salt and pepper and let them sit stirring occasionally until they release their juices and look cooked (about 5-10 minutes.) PLEASE NO HIGH HEAT! Then set aside and throw in blender

-Add about 1 teaspoon or more to taste chicken bouillon in the blender
-Add 1 canned chipotle pepper in adobo
-Turn on the blender and only add enough water to let everything blend. DON'T ADD TO MUCH WATER YOU WANT IT KINDA THICK! NOT WATERED DOWN AND POOR LOOKING.

-Heat oil in a pan again and poor the blended content you may add a teeny bit of water to the blender with some water to get all the sauce out.
-Bring to a boil on medium heat
-Add a splash of vinegar.

-Stir and then turn of heat, put in a bowl and it's down. Store in a container or in bowl with plastic wrap.

-The VINEGAR is ESSENTIAL the VINEGAR is meant to keep it from SPOILING it can last about 1-2 weeks in the fridge.
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1 comment:

DreamFish said...


My gf and I just made this salsa (minus the chipotle pepper) and it came out really nice. Thanks!