Salsa de Chile de Arbol

Recipe courtesy Neftali Duran
Show: Man Fire Food Episode: Food Traditions
TOTAL TIME: 35 min
Prep: 30 min
Inactive Prep: --
Cook: 5 min
YIELD: About 5 cups
LEVEL: Intermediate

ingredients

  • 2 cups dried chile de arbol peppers, stems removed
  • 8 cloves roasted garlic
  • Splash fresh lime juice
  • Salt and freshly ground black pepper
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Directions

Dry toast the chiles on a comal or in a cast-iron pan over medium heat, moving frequently so as not to burn, until slightly brown. Transfer to a blender with the roasted garlic, lime juice and some salt and black pepper. Blend, adding water as needed to thin; you want just enough to combine and not more. The salsa will be a burnt reddish color and very thick and seedy.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
PER SERVING (1/4 cup): Calories 14; Total Fat 0 grams; Saturated Fat 0 grams; Protein 1 gram; Total Carbohydrate 2 grams; Sugar: 1 gram; Fiber 0.5 grams; Cholesterol 0 milligrams; Sodium 147 milligrams;


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  • on December 15, 2013

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    Very authentic salsa recipe. The trick is to use enough water to get it blended as smoothly & well as possible, and to salt well. Also be sure to roast the garlic on the comal before adding to the blender jar.

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  • on September 01, 2013

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    This salsa is inedible. WAY too much garlic.

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