How To Make Chile de Arbol Salsa
Salt, Spicey and Everything Nicey! Made simply from chile de arbol, it is perfect for adding a deep, intense and yet neutral heat to all sorts of food. The neutrality of it is great because it is not cuisine-specific. It could be added to your morning Huevos Rancheros and to your evening Mapo Tofu. As you please!
The best part? You can add in other seasonings from the ones mentioned in this article to achieve your preferred flavors, though the goal is to keep it generic enough to be able to include it in any number of dishes later on. Ole Rico’s chile ensures that each dish is bursting with authentic Meixcan-style flavor, ready to be enjoyed around the table with friends and family.
Chile de Arbol Salsa Recipe
Recommended: 16 dried chile de arbol
Olive oil or of your choosing
1 clove of garlic
Add olive oil and the clove of garlic to a pan in medium heat.
Once heated, add the 16 dried chile de arbol and toast for approximately one minute. The chile de arbol should have a change of color (darker) once it’s crisp.
NOTE: DO NOT BURN
Add a pinch of salt.
NOTE: Measure at your preference.
Once that is added, remove from heat and place inside the blender with ¼ of a cup of water.
When ready, place the chiles inside the blender with the added ingredients. Blend until the density of the salsa is soft.
Place the blended chile mole in a container of your choosing. Bon appetit!