Photograph of the finished Salsa de chile de árbol

Mexico · Xốt ớt árbol rang dầu

Salsa de chile de árbol

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried chile de árbol Dried chile de árbol 3.5 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Tomato Tomato 8
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Oil Oil 1 cups
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Fennel seeds Fennel seeds 0.6 oz

Method

  1. 1 Toast the arbol peppers in warm oil for 40 seconds and remove them as soon as they change color.
  2. 2 The arbol peppers are very thin, so if you cook them for more than 60 seconds, they will burn and the whole batch of sauce will turn bitter.
  3. 3 Fry the garlic in the same oil until golden brown, then remove it.
  4. 4 Grill the tomatoes in a dry pan until the skin is slightly charred, then blend them with chili peppers, garlic, and vinegar.
  5. 5 Blend the roasted oil together to emulsify it into the sauce; this is how you thicken the sauce without needing flour.
  6. 6 Season with coarse salt and roasted and cooled cumin seeds; this sauce is very spicy, so use sparingly.

With an appliance

  • Air fryer 20 min

    Replace steps 1 and 3: lightly spray oil on the arbol peppers and garlic, air fry at 150 degrees for 4 minutes, flip at the 2nd minute, and remove the peppers after 1 minute to prevent burning. Steps 4 to 6 still involve roasting the tomatoes, pureeing them, and seasoning with the sauce as before.

Start cooking