Chile de Arbol Salsa

I completely love the little taqueria, Los Pericos,  near my house.  Once every couple of weeks, I find myself there for their crispy carnitas tacos AND their zesty, lip-smacking salsa.  This is the closest I can get to it in my own kitchen (might I say IDENTICAL!!) — I can eat this all day long!

chile de arbol salsa

  • About 12 dried  chiles de arbol (little, skinny dried chiles. I can buy these at my local grocery store–I don’t think they’re hard to find, and I use them ALL the time to add a little spice when I’m cooking beans or rice.)
  • 4  garlic cloves, unpeeled
  • 4 to 6 plum tomatoes or 2 medium tomatoes
  • salt to taste

Toast the chiles in a small skillet over low heat, stirring constantly, until they are fragrant and have darkened slightly — about 90 seconds.  Pop them into a blender or food processor.

In the same skillet, toast the garlic cloves, turning constantly,  until they are soft and the skins are spotty black in places.  Cool slightly, and then slip off the papery skins. Add those to the blender.  Roast the tomatoes on your grill or under the broiler or in the same skillet until the skins are splotchy black.  Toss THOSE into the blender too.  Whirl the chiles, garlic and tomatoes and process until smooth.  Add about 1/4 cup water to make the mixture salsa-like and salt to taste.  Break out the chips!!!

 

 

 

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