Sombreo Sam’s VooDoo Cantina’s Chile de Árbol Salsa

sombreo sam's voodoo cantina

©1988

gluten free

 

AuthorDartagnan
DifficultyIntermediate

"a classic Mexican condiment, this age-old salsa is as much at home in a classic cocktail sauce, as it is on a street taco, but warning, it's incredibly hot"

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Yields20 Servings
 2 oz árbol chiles, rinsed and stemmed
 1 ⅓ cups water, for blending, more for soaking
 1 tbsp avocado oil
 1 tbsp fresh lime juice
 4 large plum tomatoes, quartered
 4 large cloves garlic, halved
 1 tbsp kosher salt
1

In a medium pot, add the chiles de árbol and enough water to completely cover them. Bring to a boil over high heat.

2

Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.

3

Strain softened chiles to a blender. Add remaining items to high speed blender. Blend until completely smooth.

4

Let rest 30 minutes. Taste and add more salt and or lime to taste.

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Ingredients

 2 oz árbol chiles, rinsed and stemmed
 1 ⅓ cups water, for blending, more for soaking
 1 tbsp avocado oil
 1 tbsp fresh lime juice
 4 large plum tomatoes, quartered
 4 large cloves garlic, halved
 1 tbsp kosher salt

Directions

1

In a medium pot, add the chiles de árbol and enough water to completely cover them. Bring to a boil over high heat.

2

Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.

3

Strain softened chiles to a blender. Add remaining items to high speed blender. Blend until completely smooth.

4

Let rest 30 minutes. Taste and add more salt and or lime to taste.

Notes

Sombreo Sam’s VooDoo Cantina’s Chile de Árbol Salsa
IngredientsDirections