Been awhile since I've seen a salsa recipe posted. My friends Mom used
to make a sauce very similar to this but with pequins and tomato sauce.
I've been blssed with a bunch of tomatos this year and needed a good way
tio use some of them. I would imagine that it would be just fine with
canned tomatoes as well.

Salsa de Chile de Arbol



20-40 Chile de Arbols or other small dried red chiles.
10 Chile Pequin (because I had some)
2 Tomatillos
5 Medium Tomatoes
1 1" thick slice of white onion. Probably about 1/3 cup if chopped.
2 Cloves garlic.
1 T Apple Cider Vinegar
1 T Salt


Bring enough water to cover your chilies to a boil. Stem (and seed if desired-I did)
the de Arbol Chilies. Toast de arbols on comal or cast iron skillet taking
care not to burn them. Toast the Pequin chilies.(quickly!) Put toasted chiles in
a heat proof bowl and add boiling water. Let steep. The toasting and soak
are an important step. Salsa tastes raw if you omit.

Toast remaining vegatables until soft. I did not leave them so long as to
blacken, but one could for rusticer sauce.
Blend chiles and garlic with enough of the soaking water (My water this
time was bitter, so I used plain tap water) to thoroughly blend.
Add vegetables, vinegar, and salt and adjust consistency with water.
Season to taste. Allow 1 hour to meld. Great on meats, eggs, and chips. Last
batch I whomped out lasted near a week in the fridge with no spoilage. Most
salsas don't last that long around my house, but this stuff is pretty
hot.

Enjoy

Do you know a good place to get the ingredients for this recipe? It does
sound good, but Safeway is not the best place to find stuff like this.

"newsuser" > wrote in message
...
>
> Been awhile since I've seen a salsa recipe posted. My friends Mom used
> to make a sauce very similar to this but with pequins and tomato sauce.
> I've been blssed with a bunch of tomatos this year and needed a good way
> tio use some of them. I would imagine that it would be just fine with
> canned tomatoes as well.
>
> Salsa de Chile de Arbol
>
>
>
> 20-40 Chile de Arbols or other small dried red chiles.
> 10 Chile Pequin (because I had some)
> 2 Tomatillos
> 5 Medium Tomatoes
> 1 1" thick slice of white onion. Probably about 1/3 cup if chopped.
> 2 Cloves garlic.
> 1 T Apple Cider Vinegar
> 1 T Salt
>
>
> Bring enough water to cover your chilies to a boil. Stem (and seed if
desired-I did)
> the de Arbol Chilies. Toast de arbols on comal or cast iron skillet taking
> care not to burn them. Toast the Pequin chilies.(quickly!) Put toasted
chiles in
> a heat proof bowl and add boiling water. Let steep. The toasting and soak
> are an important step. Salsa tastes raw if you omit.
>
> Toast remaining vegatables until soft. I did not leave them so long as to
> blacken, but one could for rusticer sauce.
> Blend chiles and garlic with enough of the soaking water (My water this
> time was bitter, so I used plain tap water) to thoroughly blend.
> Add vegetables, vinegar, and salt and adjust consistency with water.
> Season to taste. Allow 1 hour to meld. Great on meats, eggs, and chips.
Last
> batch I whomped out lasted near a week in the fridge with no spoilage.
Most
> salsas don't last that long around my house, but this stuff is pretty
> hot.
>
> Enjoy
>
>
>

Hi,

I don't know what part of the country you're in. THe only "exotic"
ingredients, might be the chiles and the tomattilos which you can find in latino or
asian markets. Pretty much any store here in texas would have both. You
can also find the chiles online. Penzeys, Penderys, and many many other
places have web sites. do a goole for chile de arbol. I don't know if
the tomatillos are available on line. Since they are perishable, I doubt
it. You can leave them out, they just give the salsa a little "sour
tang". Lime might even be a great substitue.

Enjoy

In article >, Ook > wrote:
>Do you know a good place to get the ingredients for this recipe? It does
>sound good, but Safeway is not the best place to find stuff like this.
>
>"newsuser" > wrote in message
...
>>
>> Been awhile since I've seen a salsa recipe posted. My friends Mom used
>> to make a sauce very similar to this but with pequins and tomato sauce.
>> I've been blssed with a bunch of tomatos this year and needed a good way
>> tio use some of them. I would imagine that it would be just fine with
>> canned tomatoes as well.
>>
>> Salsa de Chile de Arbol
[]

The Fiesta on I-10 at Blalock will have all of these ingredients. Also, the
Farmer's Market on Airline Drive.