chile de arbol

Made with only 5 ingredients, this Chile de Arbol Salsa is the perfect taco salsa. It&#x27;s spicy, goes well with Mexican favorites like tacos, tostadas and gorditas and is even freezer friendly!

Chile de Arbol Salsa

water, (divided)

dried chile de arbol chiles

plum tomatoes, (halved)

garlic

salt

Pour 4 cups water into a small pot and bring to a boil over high heat.

While water is coming to a boil, remove and discard the stems from the peppers. Transfer peppers to a bowl.

Carefully pour boiling water into the bowl. Stir the peppers with a spoon to make sure they&#x27;re all saturated with water.

Cover the bowl with a large plate, aluminum foil or plastic wrap. Let the peppers soak for 15 minutes until softened.

Uncover the bowl and transfer the softened peppers to a blender using a slotted spoon to drain out any water.

Add tomatoes, garlic, salt and 3/4 cup of fresh water. Puree until completely smooth.

This chile de arbol salsa recipe is made with dried chile de arbol peppers and a few other fresh flavor-building ingredients. It's definitely hot and spicy! Great for tacos, the ultimate salsa roja.

Chile de Arbol Salsa Recipe

water

dried chile de arbol peppers

olive oil

onion

garlic (chopped)

cilantro ((optional))

lime

water (for thinning, as desired)

chile de arbol peppers (stems and seeds removed)

Bring 4 cups water to a boil, then remove from heat.

Remove the stems and seeds from the dried chile de arbol peppers. Removing the seeds is optional for a smoother, less seedy salsa.

Dry toast the chile de arbol peppers in a dry pan, about a minute per side. This will help loosen them and release their natural oils.

Add the toasted peppers to a bowl and cover with the very hot water. Soak them for 15 minutes, or until the peppers are softened. You may need to stir a bit to make sure all of the peppers are submerged.

Heat the olive oil in a large pan. Add the onion and cook for 4-5 minutes to soften. Add the garlic and cook another minute, until you can smell the garlic. Add it to a food processor or blender.

Add the rehydrated peppers to the food processor or blender along with the onion, garlic, cilantro (if using), lime juice and salt.

Process until smooth.

Taste and adjust with salt and a few splashes of water for a thinner salsa.

FOR CHILE DE ARBOL SALSA WITH DRIED PEPPERS

Add all of the ingredients to a food processor. Process until smooth.

Pour the mixture into a small pot and bring to a boil. Reduce heat and simmer for 10 minutes.

Cool and serve.

FOR CHILE DE ARBOL SALSA WITH FRESH PEPPERS

https://www.youtube.com/watch?v=inmtFI9HDkY

This chile de arbol salsa recipe is made with dried chile de arbol peppers and a few other fresh flavor-building ingredients. It's definitely hot and spicy! Great for tacos, the ultimate salsa roja.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Chile de Arbol Salsa Recipe

Ingredients

FOR CHILE DE ARBOL SALSA WITH DRIED PEPPERS
4 cups water
1 ounce dried chile de arbol peppers
1 tablespoon olive oil
2 ounces onion
2 cloves garlic chopped
¼ cup packed cilantro (optional)
Juice from 1 small fresh lime
1 teaspoon salt
2-3 tablespoons water for thinning, as desired
FOR CHILE DE ARBOL SALSA WITH FRESH PEPPERS
5 ounces fresh chile de arbol peppers stems and seeds removed
1 tablespoon olive oil
2 ounces onion
2 cloves garlic chopped
¼ cup packed cilantro (optional)
Juice from 1 small fresh lime
1 teaspoon salt
2-3 tablespoons water for thinning, as desired

Instructions

FOR CHILE DE ARBOL SALSA WITH DRIED PEPPERS
Bring 4 cups water to a boil, then remove from heat.
Remove the stems and seeds from the dried chile de arbol peppers. Removing the seeds is optional for a smoother, less seedy salsa.
Dry toast the chile de arbol peppers in a dry pan, about a minute per side. This will help loosen them and release their natural oils.
Add the toasted peppers to a bowl and cover with the very hot water. Soak them for 15 minutes, or until the peppers are softened. You may need to stir a bit to make sure all of the peppers are submerged.
Heat the olive oil in a large pan. Add the onion and cook for 4-5 minutes to soften. Add the garlic and cook another minute, until you can smell the garlic. Add it to a food processor or blender.
Add the rehydrated peppers to the food processor or blender along with the onion, garlic, cilantro (if using), lime juice and salt.
Process until smooth.
Taste and adjust with salt and a few splashes of water for a thinner salsa.
FOR CHILE DE ARBOL SALSA WITH FRESH PEPPERS
Add all of the ingredients to a food processor. Process until smooth.
Pour the mixture into a small pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Cool and serve.

I hope you enjoy it. For a printable recipe along with more discussion, visit https://www.chilipeppermadness.com/recipes/chile-de-arbol-salsa/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Chile de Arbol Salsa - Spicy Mexican Salsa

The Paloma is one of Mexico's favorite ways to drink tequila, and I put my own spin on it using tangerine and a chile de árbol infused agave syrup.

Tangerine Chile Gran Paloma

chiles de árbol

agave nectar

Lime (to rim the glass)

Salt (to rim the glass)

Gran Centenario Añejo Tequila

lime juice

tangerine juice

Seltzer water (to top)

(for garnish)

Add the chile de árbol, agave, and water to a small saucepan and set over medium heat, bring to a simmer. Lower heat to medium and let simmer for 3-5 minutes. Remove from heat, let cool to room temperature (do not refrigerate, the mixture will seize) and strain.

To make the chile de árbol agave syrup:

Rim a chilled glass with lime and salt. Add the tequila, lime juice, tangerine juice, and 1 ounce of the chile de árbol agave syrup to a shaker, add ice, and shake. Strain into the rimmed glass with ice. Top with a splash of seltzer water and garnish with a tangerine slice.

To make the paloma:

Salsita Tapatía recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”

Salsita Tapatía

roma tomatoes

tomatillos (husked and rinsed)

chiles de árbol (stemmed)

oregano

white onion

In a medium saucepan add the tomatoes and tomatillos and cover with water. Bring to a boil, then reduce to a simmer, and cook until soft, about 10 minutes.

Place the cooked tomatoes and tomatillos in a blender along with the chiles de árbol, oregano, onion slice, and salt, and puree until smooth. Adjust salt if necessary.

This homemade chamoy sauce recipe is the most versatile Mexican sauce, the ideal mix of sweet, savory and spicy, perfect drizzled over fruit, easy to make.

Homemade Chamoy Sauce Recipe

apricots

prunes (or use raisins)

hibiscus flowers

chiles

sugar

tajin seasoning

lime juice (juice

Simmer

Add all of the ingredients except the lime juice to a large pan or sauce pan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the ingredients soften. They will plump up a bit.

Process

Cool, then transfer to a food processor or blender. Add the lime juice and process until smooth. Thin with water as needed.

Adjust

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Gambas al Ajillo

garlic cloves, thinly sliced

shrimp, peeled, deveined

chile de árbol, crumbled

brandy

Kosher salt

parsley (for serving)

Bon Appétit

Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.

Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.

To serve, divide shrimp among plates and scatter parsley over top.

Corn Tortilla Egg Nests recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”

Corn Tortilla Egg Nests

corn tortillas (fresh from the comal right when they puff)

eggs

Kosher salt (to taste)

black pepper (to taste)

Chile de Árbol Salsa Verde

queso fresco (or Cotija cheese)

Mexican crema

Ripe avocado slices

Follow the process for making the homemade tortillas in the recipe linked in the ingredients. You’ll want to make the nests as you are cooking the tortillas. One by one crack an egg in a ¼ measuring cup that is easy to pour from and sprinkle with salt and black pepper to taste. Once the tortilla puffs, make a slit with a sharp knife, such as a paring knife to open the tortilla pocket, make an opening of about 1 to 2 inches. You may use a soup spoon to open the pocket more fully.

Pour the cracked egg in the pocket and place back on the comal or pan. Let it cook for a couple minutes. If desired, flip the egg filled tortilla to the other side to cook a couple minutes on the other side, or until desired doneness. You can cook the egg in the tortilla without flipping as well. Repeat with the remaining tortillas and eggs.

Place on a plate, cover with the chile de árbol salsa verde and garnish with crumbled queso fresco or Cotija, Mexican crema, and slices of ripe avocado.

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds. 

Salsa Macha

grapeseed oil

garlic cloves,

peanuts

pasilla chiles, seeds removed

ancho chiles, seeds removed

Purple corn tostadas, avocado wedges, tender herbs, and lime wedges (for serving)

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds. Cilantro is an obvious and perfectly suitable garnish for serving, or you could use a riot of colorful herbs like red shiso, delfino cilantro, and even peppermint.

Cook oil and garlic in a large saucepan over medium heat until garlic is golden brown all over, 6–8 minutes. Spoon out garlic with a slotted spoon; save for another use or discard. Add peanuts to oil and simmer until golden brown, about 2 minutes. Transfer to a small rimmed baking sheet with spoon. Cook pasilla chiles in oil just until slightly puffed and darkened, 30–60 seconds. Transfer to baking sheet with peanuts. Repeat with ancho chiles, then chiles de árbol. Let oil cool slightly.

Transfer peanuts and chiles to a food processor and pulse until coarsely chopped. With the motor running, stream in oil and purée until peanuts and chiles are finely chopped, about 1 minute. Season salsa with salt and let cool.

Serve salsa macha with tostadas, avocados, herbs, and lime wedges.

Do Ahead: Salsa can be made 2 months ahead. Cover and chill.

This fiery red broth is a labor of love, but it's worth it—your hot pot spread depends on a rich, flavorful base.

Mala Beef Hot Pot Broth

beef

star anise pods

Sichuan peppercorns

chao tian jiao chiles

vegetable oil

Tbsp. Pixian chili bean paste

onions,

shallots,

scallions,

3" piece ginger, scrubbed,

rice

white rock sugar sugar

soy sauce (preferably Kimlan)

Spicy, tingly mala broth, which gets its inimitable sensation from a mix of chiles and Sichuan peppercorns, is on the menu at most hot pot restaurants. Each step in this homemade version from chef Eric Sze—toasting the spices, frying the chili bean paste and aromatics, gently boiling the broth—requires a small investment of time and love, but the payoff is huge. “Broths are the building blocks of your hot pot,” Sze says, and as you dip in umami-rich additions like mushrooms and meat, its flavor will only get richer.
Read our ultimate guide to making hot pot at home here.

Place beef bones in a large Dutch oven or other heavy pot; pour in cold water to cover. Bring to a boil, then reduce heat to medium-low and cook 20 minutes. Drain bones in a colander (blanching the bones and discarding the liquid yields a clearer, tastier final broth). Rinse and wipe out pot; set aside.

Toast star anise, Sichuan peppercorns, and 15 dried chiles in a dry small skillet over medium heat, tossing often, until fragrant and peppercorns are beginning to crackle, about 2 minutes. Transfer spices to a plate and let cool.

Heat oil in reserved pot over high. Cook bean paste, stirring constantly, until fragrant and slightly darkened in color, about 2 minutes. Add onions, shallots, scallions, garlic, and ginger. Cook, still stirring, until onions are softened, about 5 minutes. Pour in wine; cook, stirring and scraping up any browned bits, until combined, about 30 seconds.

Return bones to pot; add toasted spices, rock sugar, and soy sauce. Pour in 13 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, 4 hours.

Using a fine-mesh sieve, scoop out solids from broth. Pick out any meat and set aside in a small bowl for serving if desired; discard remaining solids. Stir 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more dried chiles.
Do ahead: Broth (without topping) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

This homemade Kung Pao sauce recipe is easy to make and loaded with flavor, perfect for quick and easy Chinese-inspired dishes anytime.

Kung Pao Sauce Recipe

sesame oil (or use peanut oil)

hot chilies

Sichuan peppercorns (coarsely ground)

leek (or use scallions

ginger

garlic (minced)

soy sauce

chili-garlic sauce

Chinese black vinegar (or use balsamic vinegar)

honey (or use brown sugar)

chicken broth (or use vegetable broth)

cornstarch (mixed

Chilies and Peppercorns

Heat the oil in a wok or large pan to medium heat and add the dried chilies and Sichuan peppercorn. Stir fry for 1 minute, or until the chilies darken a bit.

Vegetables

Add the leek, ginger and garlic. Stir fry for 3-4 minutes to lightly brown. The mixture will become aromatic.

Soy Sauces

Stir in the light soy sauce, dark soy sauce, chili-garlic sauce, black vinegar, honey, and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes to let the flavors develop.

Thicken

Stir in the cornstarch slurry and heat until it thickens.

Use as desired in any of your “Kung Pao” recipes. Toss with stir fried chicken, shrimp, vegetables or other combination.

Store

To use later, cool slightly, then transfer to a container, seal, and refrigerate. Will last 1 week this way.

Wonderful recipe. Love the fact that alternative ingredients are listed too. Tasted wonderful for Kung Pao Spaghetti.

Maybe very ungodly, but I used this wonderful syrupy sauce as a barbecue sauce with porkloin, don't judge me too badly because it was delicious ;)

Esquites con Pepitas y Chile de Árbol recipe from Pati’s Mexican Table Episode 1405 “A Sense of Beauty”

Esquites con Pepitas y Chile de Árbol

unsalted butter

chiles de árbol (stemmed and chopped)

corn

epazote leaves (or cilantro)

kosher salt (or more to taste)

pumpkin seeds

cilantro (leaves and upper part of the stems)

basil leaves

limes quartered

mayonnaise

Tropical® Crema Mexicana

Tropical® Queso Fresco Mexicano

Tropical® Cotija Cheese

chile piquín (or chiltepín)

Heat the butter and oil together in a large saucepan or casserole over medium-high heat. Once the butter is melted and bubbling, add the chopped chile de árbol and cook for a minute, stirring frequently, until softened.

Incorporate the corn and cook for a couple more minutes. Pour in the water and add the epazote and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 10 to 12 minutes, until the corn is completely cooked. Turn off the heat.

In a small sauté pan or comal, preheated over medium heat, toast the pumpkin seeds, stirring occasionally, until gently browned and beginning to pop and jump. Remove from heat. Once cool enough to handle, finely chop. Add to the cooked corn and mix.

Before serving, add the cilantro and basil and give it a stir. Serve in cups or small bowls. Let your guests add fresh lime juice, mayonnaise, crema, crumbled queso fresco and Cotija, and ground chile piquín to their liking.

Salsa Verde con Chiles Mixtos recipe from Pati’s Mexican Table Episode 1404 “Building the Future”

Salsa Verde con Chiles Mixtos

jalapeño

serrano chile

chipotles in adobo sauce

cilantro leaves

Slice of a white onion (about 1 ounce)

Cover the tomatillos, garlic, jalapeño, and serrano with water in a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, until the tomatillos change from a bright to pale green and are cooked through and soft, but are not coming apart.

Transfer the tomatillos, garlic, jalapeño, and serrano to a blender, along with ½ cup of their cooking liquid, the chipotles in adobo, and chiles de árbol (you may want to add only one chile de árbol at first) and pulse until coarsely pureed.

Add the cilantro, onion, and salt, and process again until more smooth, but you can still see the tomatillo seeds. Taste for salt and heat, and adjust as needed.

Top 12 chile de arbol recipes from across the web

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Top Tags

Chile de Arbol Salsa

Chile de Arbol Salsa Recipe

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Top 12 chile de arbol recipes from across the web

The most viewed chile de arbol recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chile de Arbol Salsa

Chile de Arbol Salsa Recipe

Tangerine Chile Gran Paloma

Salsita Tapatía

Homemade Chamoy Sauce Recipe

Gambas al Ajillo

Corn Tortilla Egg Nests

Salsa Macha

Mala Beef Hot Pot Broth

Kung Pao Sauce Recipe

Esquites con Pepitas y Chile de Árb...

Salsa Verde con Chiles Mixtos

The most viewed chile de arbol recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine