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Chile de Arbol Salsa

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Here is an easy recipe for salsa roja using dried chiles. It reminds me of a taqueria. Chile de Arbol Salsa is excellent on eggs and tacos.

Ingredients

Units Scale
  • 1 teaspoon canola oil
  • 20 chiles de arbol, stemmed (do not remove seeds or veins)
  • 1 small white onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup canned peeled whole tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon salt

Instructions

  1. Heat canola oil in a medium skillet over medium heat. Add chiles and toast for 1 to 2 minutes, stirring constantly so chiles are fried well and change color.
  2. Add onion and garlic and fry for 2 minutes, again stirring constantly.
  3. Transfer fried ingredients to a food processor or blender and add whole tomatoes, tomato sauce, and salt. Puree until salsa is smooth with specks of chiles. Add salt to taste.
  4. Serve at room temperature or slightly chilled.
  5. Serve as a salsa dip or to top off your favorite tacos or tostadas. Chile de arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for many weeks.

Find it online: https://goingmywayz.com/chile-de-arbol-salsa/