Chile de Árbol Salsa
A spicy, garlicky salsa that is perfect for drizzling over tacos, eggs, pizza and of course for dipping with tortilla chips.
Servings: 3 cups
Equipment
- large capacity (64 ounce) blender like Vitamix
- Skillet
Ingredients
- 16 dried chiles árbol stems and seeds removed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic
- 29 ounce can tomato sauce (without salt)
- 1 teaspoon Knorr chicken bouillon powder
- 1 cup water
Instructions
- Put garlic, tomato sauce, garlic, chicken bouillon, and water in the blender.
- Heat up a skillet over medium heat (not higher) and put the oil in.
- Place the chiles in the oil for about two minutes. DO NOT WALK AWAY. The chiles head up very quickly. You're not roasting them...you're simply heating them to release the flavor, and soften them up a bit before placing in the blender.
- When the chiles are starting to slightly change color (deeper color of orange), then quickly scrape them into the blender.
- Blend or puree (to preference) and let sit a couple of hours in the fridge to blend the flavors.
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Notes
The bouillon adds a salty taste, so you can adjust that to preference.
I've made this with tomato paste when I want to make the sauce a bit thicker.