Best 4 Salsa De Arbol Recipes
Salsa de árbol, also known as salsa roja or salsa picante, is a staple condiment in Mexican cuisine, and highly used in Central and South American cuisines too. It's a versatile sauce that can be used to add flavor and heat to a variety of dishes, from tacos and burritos to enchiladas and tamales. Made with a blend of dried árbol chiles, tomatillos, onions, garlic, and spices, salsa de árbol has a smoky, slightly sweet flavor with a medium heat level. This recipe provides step-by-step instructions for making a classic salsa de árbol, along with variations for a milder or spicier version. Additionally, it includes a guide to making a delicious salsa roja using fresh tomatoes instead of tomatillos. Whether you're a fan of spicy salsas or just looking to add some Mexican flavor to your meals, this article has a recipe that's perfect for you.
Check out the recipes below so you can choose the best recipe for yourself!
SALSA DE ARBOL
This salsa is even better when made ahead (up to 1 week). Refrigerate it until ready to serve, at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Time 35m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add tomatillos; cook, turning a few times, until blistered in spots and beginning to soften, 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes.
- Add garlic to skillet and cook over medium heat, turning a few times, until blistered and fragrant, 1 to 2 minutes. Transfer to a blender. Add chiles to skillet and cook, turning frequently, just until toasted and soft, 30 to 60 seconds. Transfer to blender with tomatillos and accumulated juices, salt, and 2 tablespoons water. Blend to consistency of a thin salsa, about 10 seconds.
SALSA DE ÁRBOL
This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.
Provided by Rick Martinez
Categories Bon Appétit Sauce Salsa Condiment/Spread Chile Pepper Garlic Tomato Vegetarian Vegan Dairy Free Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Quick & Easy Healthy
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
- Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
- Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.
CHILE DE ARBOL SALSA (RED SALSA)
Provided by Food Network
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
- Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.
TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Categories Bon Appétit Salsa Sauce Condiment Chile Pepper Hot Pepper Tomatillo Garlic Sauce Secrets
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
- Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
- Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
- Do Ahead
- Salsa can be made 3 days ahead. Cover and chill.
Tips:
- Use dried chiles for a more intense flavor.
- Different types of chiles result in different heat levels. Experiment to find a combination that you like.
- Toast the chiles in a dry skillet before boiling to enhance their flavor.
- Use a slotted spoon to remove the chiles from the boiling water. This will prevent the seeds from adding bitterness to the salsa.
- Blend the salsa until it reaches your desired consistency. You can also use a food processor, but be careful not to over-process it.
- Taste the salsa and adjust the seasonings as needed. You may want to add more salt, lime juice, or cilantro.
- Serve the salsa immediately, or store it in a covered container in the refrigerator for up to 5 days.
Conclusion:
Salsa de Arbol is a delicious and versatile Mexican condiment that can be used to add flavor to a variety of dishes. It is easy to make at home, and you can customize the heat level and flavor to your liking. Whether you use it as a dipping sauce, marinade, or topping, Salsa de Arbol is sure to add a touch of Mexican flair to your next meal.
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