Salsa
Salsa de chile de árbol
Chile de árbol is a slim, bright red Mexican chilli with a clean, sharp heat. Toasted and blended with charred tomatoes and garlic, it makes a thin, fiery salsa for tacos and grilled meat. If you grow tomatillos, swap them in for the tomatoes for a tangier, more traditional salsa.
The pods dry easily on the plant or strung up indoors, and they keep their colour well.
- Prep 10 min
- Cook 10 min
- Total 20 min
- Makes about 300 ml
Ingredients
- 15 dried chile de árbol, stems removed
- 1 tbsp vegetable oil
- 3 ripe tomatoes (or 5 tomatillos, husked)
- 2 cloves garlic, unpeeled
- 125 ml water
- 1 tbsp apple cider vinegar
- Salt, to taste
Method
-
Step 1
Char the tomatoes and garlic
Cook the tomatoes and garlic in a dry frying pan over medium-high heat, turning, until blackened in spots and soft. Peel the garlic.
-
Step 2
Toast the chillies
Open a window first. Heat the oil in the pan over low heat and stir the chillies for about 1 minute, until they darken slightly and smell toasty. Take care not to burn them.
-
Step 3
Blend
Blend the chillies, tomatoes, garlic, water and vinegar until smooth.
-
Step 4
Season
Add salt to taste and serve at room temperature. It keeps in the fridge for up to a week.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
