From DN Recipes by David Nagy · Food & Beverage

Chile de Árbol Salsa

Published

 
Chile de Árbol sauce or salsa taqueria is a delicious dressing; just one little spoonful makes a meal much more flavorful. These chili peppers are green first and turn red as they ripen. You can eat them green and freshly cut, but it’s more common to see dehydrated peppers in stores. This variety can be compared with cayenne pepper; it’s very spicy but also very tasty. In the taco stands and restaurants in Mexico, this sauce is very popular and goes well with tacos al pastor and carnes asadas.
Ingredients
  • 2 fresh red tomatoes (preferably globe variety)
  • 3 garlic cloves, grilled
  • 3 chile de árbol peppers (or guajillo for a milder version)
  • 1 bunch fresh cilantro
  • 1/2 cup lukewarm water
  • Salt to taste
Directions
  1. Over a griddle or stove-top grill, roast the tomatoes, garlic, and chili peppers. After the tomatoes have been grilled, remove the skin.
  2. In a blender or food processor, combine all the ingredients and process until mixture resembles a thick sauce. Add the water little by little, to prevent the sauce from over-thinning.
  3. Place in a serving dish or refrigerate.