Arbol Download
Viola Mathenia
I grew up with these chilies, and ate some salsa with them. When you toast these chillies till almost burnt, the heat is much less and the flavor is much more complex. The flavor without toasting it too much of a single note of spice. We add about 8 toasted chili de arbol, I can of tomato sauce, one garlic glove, and a tablespoon of chicken Knoor bullion. Blend everything in a blender and be happy.
Molcajete! Tomato and chile de arbol are the perfect simple combination for many salsa recipes! Throw in a little garlic, some toasting and roasting on the comal, delicious! This molcajete tomato chile de arbol salsa is a variation of the blended version. That version you can find here on my blog and in my new cookbook, Mexican Salsa!
First of all, I fail every time at preparing a mild salsa, lol! You could simply add less chile de arbol, but that may also take away that delicious red chile flavor. Chile cascabel or in some cases, chile japones is a bit more mild than the arbol. I would even suggest tearing the larger, chile California, into pieces and toasting it on the comal to replace some of the chile de arbol.
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