Spicy Chile de Arbol Salsa
Spicy Chile de Arbol Salsa
Ingredients
For the Salsa
- 35 dried chile de arbol, approximately 30-40 pieces for very spicy salsa
- 3 Roma tomatoes, cut into quarters
- 1/3 yellow onion, cut into 2 large chunks
- 2 garlic cloves, peeled
- 1/4 cup avocado oil
- 1 1/2 teaspoons Knorr chicken bouillon, or salt, to taste
- 1 cup water, divided
Instructions
- 1
Wash the Roma tomatoes and cut each into four large pieces. Chop the 1/3 yellow onion into two large chunks. Peel the two garlic cloves.
⏱️ 5 min
- 2
Place the cut tomatoes, onion chunks, and garlic cloves into a pan. Drizzle the avocado oil over the vegetables.
⏱️ 1 min
- 3
Cook the vegetables over medium-high heat, stirring occasionally, for about 10 minutes until they become super soft and cooked through.
⏱️ 10 min
- 4
Once the vegetables are soft, add the dried chile de arbol to the pan. Stir them in and cook for approximately 3 minutes until they begin to soften. Be careful not to over-toast the chiles, as this can make the salsa bitter.
⏱️ 3 min
- 5
Remove the pan from heat. Transfer the cooked vegetable and chile mixture into a blender. Add 1/2 cup of water and the 1 1/2 teaspoons of Knorr chicken bouillon (or salt). Blend until the salsa is smooth and chunk-free. You may allow the mixture to cool slightly before blending, or blend hot if preferred.
⏱️ 3 min
- 6
If the salsa is too thick, add the remaining 1/2 cup of water and blend again until the desired consistency is reached.
⏱️ 1 min
- 7
Pour the finished salsa into jars. Allow it to cool down completely before storing it in the refrigerator. The salsa can typically be stored for up to one week.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chile de Arbol Salsa
Ingredients
For the Salsa
- 35 dried chile de arbol, approximately 30-40 pieces for very spicy salsa
- 3 Roma tomatoes, cut into quarters
- 1/3 yellow onion, cut into 2 large chunks
- 2 garlic cloves, peeled
- 1/4 cup avocado oil
- 1 1/2 teaspoons Knorr chicken bouillon, or salt, to taste
- 1 cup water, divided
Instructions
- 1
Wash the Roma tomatoes and cut each into four large pieces. Chop the 1/3 yellow onion into two large chunks. Peel the two garlic cloves.
⏱️ 5 min - 2
Place the cut tomatoes, onion chunks, and garlic cloves into a pan. Drizzle the avocado oil over the vegetables.
⏱️ 1 min - 3
Cook the vegetables over medium-high heat, stirring occasionally, for about 10 minutes until they become super soft and cooked through.
⏱️ 10 min - 4
Once the vegetables are soft, add the dried chile de arbol to the pan. Stir them in and cook for approximately 3 minutes until they begin to soften. Be careful not to over-toast the chiles, as this can make the salsa bitter.
⏱️ 3 min - 5
Remove the pan from heat. Transfer the cooked vegetable and chile mixture into a blender. Add 1/2 cup of water and the 1 1/2 teaspoons of Knorr chicken bouillon (or salt). Blend until the salsa is smooth and chunk-free. You may allow the mixture to cool slightly before blending, or blend hot if preferred.
⏱️ 3 min - 6
If the salsa is too thick, add the remaining 1/2 cup of water and blend again until the desired consistency is reached.
⏱️ 1 min - 7
Pour the finished salsa into jars. Allow it to cool down completely before storing it in the refrigerator. The salsa can typically be stored for up to one week.