PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Salsa Ranchera
  Back To Index
    Salsa De Chile Arbol

  • 20 chiles de arbol -- (20 to 50)
  • 1/4 medium onion
  • 3 cloves garlic, peeled -- (3 to 4)
  • 1 pinch oregano
  • 1/4 cup cider vinegar
  • salt to taste
  • Place chiles in a 300F oven and toast until you can just smell the roasting aroma. Do not burn them or they'll be bitter. Place the chiles in a saucepan with the onion and garlic. Add a cup or two of water and bring to a boil and then remove from the heat and cover the pan. Let stand 20 to 30 minutes. Remove stems from chiles and place in a blender along with the onion, garlic and other ingredients. Blend until smooth, adding some of the soaking water to thin out the mixture. It should be somewhere between water and tomato sauce in thickness. Will keep for weeks in the refrigerator.

    This stuff is hot and can hurt you. Be careful when you remove the lid from the pot after soaking and especially when you remove the lid from the blender. Take it off while holding your breath, set down the lid and walk away until the fumes die down. Do NOT get your face over the pot or blender. When removing the stems, handle the chiles with a fork, spoon, or tongs. Don't touch the chiles with your bare hands.

    While hot, this sauce has a wonderful flavor that complements many dishes well (like birria)

    From: Paul Covey
    Posted By: Paul Covey, Via: Rec.Food.Recipes
    Post Date: Monday, July 22, 2002

    *BACK TO SALSA*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com