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Ouch!: DeArbol Chile Salsa

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In the kitchen

This was in the Rancho Gordo newsletter, in case you missed it: We are coming to the end of our DeArbol chile crop. These were grown near Stockton and dried in the sun there. DeArbols are hot and nutty-flavored. Often you see them in a salsa with tomatillos. In parts of Jalisco, theyr'e known as Colo de Rato, or Tail of the Rat. I collect Mexican cookbooks and one of my favorites is Cocinar en Jalisco by Juan Pablo Rosell and Elba Castro. I made this salsa and brought it into the warehouse. 100 grams is a lot of chiles so I when cleaning them, I left the seeds in because it was easier. Do you want to see a grown man cry? Feed him this sauce with all the seeds. It's almost unbearable, and yet it's very tasty. I eventually thinned it out with more mild vinegar because it was just too much. Of course you really want to wear gloves and clean the chiles of all the seeds, stems and veins. Arbolsalsa Salsa de Chile de Arbol 100 grams dry Arbol chiles 1 tablespoon of sesame seeds, toasted 1 tablespoon white vinegar 2 cloves 1 clove garlic 1 teaspoon Mexican organo salt Mix well in a blender. Thin with a little more vinegar or water of needed.


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