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Chile de Arbol Salsa

January 27, 2010

This is a great red salas that’s perfect for dipping, or for burritos, tacos or Tostadas de Tinga.  This recipe comes from

chile de arbol salsa

the La Puerta Azul cookbook and makes 2 1/2 cups.


6 dried chiles de arbol

2 T vegetable oil

3 garlic cloves, peeled and cut in half

3 large tomatoes, grilled or cut into quarters and toasted in a pan until softened

1 T red wine vinegar

1 T chopped fresh cilantro

salt to taste


Remove the stem and seeds from the chiles and place them in a skillet (cast iron works great here) over medium heat. Toast them for 2 minutes on each side, just until they begin to release their aroma, turning occasionally to prevent burning.  Remove chiles and set aside.  Place quartered tomatoes in the pan and cook until they being to soften but still retain their shape, about 5 minutes.  Remove tomatoes from pan.

Add the oil and garlic to the pan and cook the garlic for 2-3 minutes, being careful it doesn’t brown.  Pour oil and garlic into a blender and let cool for a few minutes.  Add the toasted chiles, garlic, tomatoes and vinegar and process until smooth.  Season with salt to taste and sprinkle with cilantro.

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