Mexican cuisine · Salads & Mezze

Salsa de Chile de Árbol

Very spicy salsa of toasted chiles de árbol with garlic and vinegar, blended smooth and deep red.

Ingredients · for 6 servings

• 20 dried chiles de árbol
• 4 cloves garlic
• 3 tbsp apple cider vinegar
• 3 tbsp vegetable oil
• 200 ml water
• 1/2 tsp cumin
• 1 tsp salt
• 1 tsp sugar

Instructions

1. Remove the stems from the chiles de árbol; for a milder salsa, shake out some of the seeds.
2. Heat 2 tbsp vegetable oil in a pan and toast the chilies with the unpeeled garlic cloves for 1–2 min, stirring constantly, until the pods turn dark red and smell sharp – do not let them turn black.
3. Put the chilies with the water in a pot, bring to a boil and simmer gently for 5 min until soft.
4. Peel the garlic and blend very finely with the chilies, their cooking water, the vinegar, cumin, salt and sugar until the salsa is smooth and bright red.
5. Heat the remaining oil in the pan and bring the salsa to a boil in it for 3–4 min, until it thickens slightly and the heat rounds out.
6. Let cool, adjust seasoning and pour into a clean jar – chilled it keeps for two weeks and goes well with tacos and eggs.