Tuesday, May 15, 2012

Arbol Chile Taco Stand Salsa

If you've ever been to a taqueria or eaten streetside in Mexico, you'll recognize the style and taste of this salsa. It is actually a quite simple sauce packed with heat and flavor. The technique of dry sauteing on a comal or iron skillet quickly roasts all the ingredients and enriches their flavors. A jar of this salsa resides permanently in my refrigerator and makes for a surprising accompaniment to most foods.

2 roma tomatos quartered
2 green onions, chopped roughly
2 cloves garlic, chopped roughtly
15 dry arbol chiles, with stems removed
Juice of 1 lemon or lime

Dry saute all ingredients except citrus juice on a comal or iron skillet for about 5 minutes or until air begins to get very spicy. Stir just enough so all ingredients get toasted but not burned. Take off heat and add sauteed ingredients and fresh citrus juice to a blender or food processor along with 1.5 cups filtered water. Process on high for 1-2 minutes. Add more water for a lighter consistency. 

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