Chile de Arbol Salsa (Red Salsa)

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Good recipe, highly recommended. Oh btw, as a Mexican American I've pretty much been around Salsa de Arbol all my life and I have never seen one with chunks of anything. So if thats what you like get some caucasion salsa cause this one is nothing like that. lmao

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I think Greggo was a little confused by the term "salsa", like a lot of people frequently are. "Salsa" in Spanish simply means sauce. Not just the somewhat chunky tomato-based kind people dip their tortilla chips in, but any sauce. In case anyone is confused, this is not a salsa made made for dipping chips in, this is sauce that is used as condiment. It is supposed to be smokey and somewhat bitter and have a smooth consistency. It is really great on steak in particular and has a really deep and earthy aroma. This sauce is extremely popular in Mexico and used as a condiment on a ton of foods.

This recipe is a pretty good one, but the dried chiles should be toasted in a dry pan briefly until aromatic. This step is important and shouldn't be skipped in my opinion. I would recommend roasting the garlic too. I also like to use 5-6 cascabel or 2-3 ancho along with the de arbol, or sometimes a few chipotles (tan or morita kind for extra smokiness.

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I love hot salsa, but I wasn't too crazy about this one. The heat level was pretty good, but I like salsas that have chunks of tomato, onion, and such. I also like a bright, tangy tomato flavor. Charring the tomatoes and tomatillos gives them a burnt flavor, and pureeing gives the consistency of baby food. If you like chunky salsa, I suggest you bypass this one.

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This stuff was amazing...the aroma is tantalizing! This salsa pleased everyone at the party I took it to. The salsa fanatics took over...even some of the "weaker" people liked it...
I was surprised with how long it lasted in the refrigerator, at least a week longer than the recipe said...

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I just made this recipe and I couldn't wait to come and write the review for it. I always read the reviews for the recipes that I find on this website, so hopefully you'll read this and decide to make this salsa, too.
I'm not a big fan of hot salsas, I like more fruity ones or chipotle ones, but this one is SOOOOOO good. My husband loves it, too - I think even more than me!
This was my first time cooking with tomatillos and I'm definitely going to use them again. What a great flavor! I added some lime juice at the end to tone down the hotness of it, but even without that it's great. I hope you enjoy making this!!!!

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I didn't follow the directions exactly, but it sure was a great help in getting me a wonderful spicy salsa!