Wednesday, August 31, 2011

Chile de Arbol Salsa

Right after pouring on the boiling water, the water gets a little yellow. The water will look like tea after an hour.

1 c. Chiles de Arbol, seeds shaken out
2 c. boiling Water to soak chiles
1/2 cup vinegar (red wine, white wine, cider, and rice vinegar are all good, even white vinegar will work)
1 tsp. ground Mexican Oregano
2 cloves Garlic
2 tsp. Salt 

The procedure for making chile paste is outlined in detailed in this post, where I used Ancho chiles. But what you'll want to do, simply, is pour the boiling water over the chiles and allow them to soak for about an hour. Then drain off enough of the soaking liquid so that there's enough for your blender to "catch," and puree the chiles to make chile paste.
Add the vinegar, oregano, garlic and salt and puree again. Adjust for consistency and taste. If it's too acidic and too thick, you can add water instead of more vinegar.

No comments:

Post a Comment