Salsa De Chiles De Arbol: Red Hot! |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This salsa is definitely not for everyone. This is only for those of you who like things Super Duper Hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish HOT! From Baja: Cooking on the Edge. Don't make this is you can't take the heat ;) Ingredients:
1 large garlic clove, unpeeled |
1 cup dried arbol chile, stemmed (about 30 chiles) |
1/3 cup water |
1/2 teaspoon kosher salt |
1 teaspoon vinegar, preferably heinz |
Directions:
1. Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes). Remove the peel.
2. Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water.
3. Note: This sauce may be strained before serving (I never do). I also leave the seeds in the chiles which makes it hotter.
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