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Lauren

Nov 30, 1919, 12:00 AM

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Chile de Arbol Sauce

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There is a great little Mexican restaurant in Chicago (where I'm from)that serves this wonderful salsa that I'm sure is made of chile de arbol. It beats any bottle sauce on the market including the famous Louisiana and Tabasco hot sauces. It's completely liquefied (no chunks!)yet more substantial than the aforementioned hot sauces. Does anyone have a recipe for this kind of sauce?

Loco

Nov 30, 1919, 12:00 AM

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Chile de Arbol

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Chile de Arbol is a type of Chile. Here are a couple of recipies

Chile de Arbol Literally "treelike," it is a lush plant with thick woody stems. Closely related to the Pico De Pajaro and the cayenne chiles. Bright brick-red, elongated and pointed, measuring about 2 to 3 inches long and 1/4 to 3/8 inch across. Thin fleshed; has a tannic, smokey, and grassy flavor, and a searing, acidic heat on the tip of the tongue. As a powder the de arbol is great in soups and chilis.

Nov 30, 1919, 12:00 AM

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Chile de Arbol Sauce

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gary bannister

Nov 30, 1919, 12:00 AM

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Chile de Arbol Sauce

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In Oaxaca, Chile de Arbol salsa seems to have become the standard table salsa in restaurants. Since arbols are small it takes a lot of them, maybe 25 or 30. Dry roast the chiles in a cast iron skillet but dont burn them and don't breathe the fumes. When they are a bit toasted, break off the stems and shake out excess seed, Put them in a blender with some salt to taste, at least a couple cloves of roasted garlic and 2 or 3 tomatillos that have been roasted or boiled till tender. Blend till desired smoothness is achieved. If you want you could strain the salsa but that takes some of the texture out. This is a hot sauce. If its' too hot for you thin it with water. Arbol's have a unique fruity flavor that seems to work on the front of the tongue but doesn't expand like other chilis. Best of luck.