This classic combination of chile de arbol salsa, tomato and garlic is one of go to recipes! I confess that I rarely follow the exact same recipe when I prepare salsa. The ingredients may be the same, but the quantities and cooking methods may vary. When it comes to spicy salsa for chilaquiles, I want to add extra punch and flavor. The salsa has to shine!
I Had Chilaquiles On My Mind!
In other words, I was really craving chilaquiles and I knew I wanted the salsa to be red and spicy! You could call these deluxe chilaquiles with added pork longaniza and sunny side eggs. Very satisfying and filling. Any cooked, blended salsa is good for chilaquiles and long as it’s smooth.
A Work In Progress!
The video below is a work in progress! I am learning how to add voiceover to my videos. My followers seem to enjoy what I have shared so far. Any and all constructive criticism is welcomed. I am enjoying the process of learning.
I Do Love Spicy Salsa!
I should add a disclaimer to my salsa recipes, lol! They do tend to be spicy all of the time. To prepare the salsa recipes more mild, just decrease the amount of chile peppers and increase the amount of tomato. Don’t let the more mild choice fool you though! I sometimes opt for jalapeños over serranos for a milder result. But some jalapeños can be sooo spicy! Best thing to do is to taste them ahead.
How Long Does The Salsa Last?
Fresh salsa is meant to be enjoyed within a few days. There are a few tricks to extend the life of your fresh made salsa. Salsa with cooked ingredients are delicious straight out of the blender. In my opinion, they are not finished. I cook my blended salsas for 10 minutes. Why cook them? Tomatoes and tomatillos contain a natural pectin. Pectin is what is in jelly. When you refrigerate your blended salsa it will congeal. Cooking it for ten minutes will cook out the pectin. The results are a smoother salsa that last for 8-10 days instead of 4-5.
Ripe Tomatoes, Red Chiles!
Look for red ripe tomatoes no matter what variety to decide to use. I favor using Roma or plum tomatoes in all my Mexican recipes. Three of the must have dried chiles are Ancho, Guajillo and Chile de Arbol. Ancho is perfect for dishes like pork tamales or chile colorado. The colors are a slight darker red and mostly mild. Guajillos will yields a brighter red sauce and delicious for basic red enchiladas. Chile de arbol for heat and flavor! Toasted chiles add a whole other level of flavor too!
What Is This Salsa Good For?
Chips, taquitos, burritos, chilaquiles, nachos, barbacoa, carne asada! You name it!
In my opinion, chilaquiles are the original Mexican nachos, but better! Just like nachos, chilaquiles can be prepared in a variety of ways. On this particular day I started by crisping, then frying some organic corn tortilla wedges. I added thinly sliced onion and cooked pork longaniza. You can add the salsa directly into the pan, but I prefer serving my crisp chilaquiles then pouring generous amounts of hot salsa all over! My garnishes include queso fresco, Mexican crema, onion and cilantro. Oh! And the sunny side up eggs! My favorite Mexican brunch!
Tomato Chile De Arbol Salsa!
- Skillet, fry pan
- Medium Pot
- 5 Roma tomatoes
- 3 fresh chiles, red fresno, serrano or jalapeño stems removed
- 2 tbsp avocado, olive or canola oil
- 12-15 dried chile de arbol
- 3-8 cloves of garlic depending on size
- Salt to taste
- In a pot add 5 cups of water, 5 roma tomatoes and fresh chiles. Bring up to a light boil at medium heat. Cook for 10-12 minutes or until skins starts to tear away from tomatoes. Remove from heat.
- At the same time in a small skillet, add the dried chile de arbol, peeled cloves of garlic and 2 tablespoons of oil. Heat to medium. After a few minutes the chiles and garlic will begin to sizzle and become aromatic. As the skillet gets hotter, the chiles will begin to darken in some spots. Turn and stir fast and often for the next 3-4 minutes. Pour directly into the blender, including the oil.
- To the blender, pour in 1 cup of the hot cooking water from tomatoes. Secure the lid. Blend on high until very smooth. The salsa will look bright orange.
- Next drain out most of the water from tomatoes, leaving about 1/2 cup water in the pot. Pour the tomatoes, chiles and water into the blender. Season with salt, to taste. Blend on high until very smooth. In that same pot, add 2 tbsp of oil and preheat at medium for a few minutes.
- Pour blended salsa into pot and fry the salsa for 7-10 minutes. Cooking the salsa improves the texture, flavor and extends the life of the salsa by a few days. This salsa can be used for chilaquiles, entomatadas, tacos or tortas ahogados, camarones, barbacoa, birria and much more. Or simply serve for your favorite tacos. Once cooled, store in an airtight container refrigerated for 7-10 days.