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Árbol Chile Salsa

  • Total Time:
  • Servings: 1 cup

Alex Stupak's spicy, tangy salsa, made with 50 dried arbol chiles, is an amazing all-purpose hot sauce. According to Stupak, the salsa lasts indefinitely and even improves with age.

KEY: Mexican, Appetizers/starters, Dips & Spreads, Sauces & Condiments, Fast, Make Ahead, Staff Favorites, Vegetarian

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Ingredients

  • 1/4 teaspoon cumin seeds
  • 5 allspice berries
  • 2 whole cloves
  • 1 1/2 teaspoons dried Mexican oregano
  • 2 tablespoons sesame seeds
  • 2 tablespoons raw pepitas (pumpkin seeds)
  • 1 ounce dried árbol chiles (about 50 chiles), stemmed and seeded
  • 1 cup cider vinegar
  • 2 large garlic cloves
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt

How to make this recipe

  1. In a mortar or spice grinder, combine the cumin seeds, allspice berries, cloves and oregano and finely grind. Transfer to a blender.
  2. In a small skillet, toast the sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes. Transfer the seeds to the blender. Add the pumpkin seeds to the skillet and toast over moderate heat, tossing occasionally, until golden, 3 to 5 minutes. Transfer the pumpkin seeds to the blender.
  3. Add all of the remaining ingredients to the blender and puree until smooth. Funnel the salsa into a glass jar or bottle and chill before serving.

Make Ahead

The salsa can be covered and refrigerated for at least 3 months.

Contributed By Photo © Con Poulos Published May 2013

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492715 recipes/arbol-chile-salsa 2013-12-20 Alex Stupak mexican|appetizers-starters|dips-and-spreads|sauces-and-condiments|fast|make-ahead|staff-favorite|vegetarian may-2013 recipes,arbol-chile-salsa 492715
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