what is salsa de arbol?
Salsa de Chile de Arbol. Dried chile de arbol pods are used widely throughout Latin America. You can find them in the international foods section of most well stocked grocery stores. Here they are blended in a classic molcajete with the familiar flavors of garlic, lime, and salt. Toast chiles de arbol on a comal or in a frying pan until they are deeply browned, like the color of chocolate. Remove chiles and add garlic to the comal and brown on all sides. In a molcajete or a food processor, add chiles, garlic, lime juice and salt and process until roughly chopped.
To go straight to the recipe, click on this link: Chile de Arbol Salsa. The picture above compares the chile de arbol on the right with the traditional New Mexico red chile on the left. The chile de arbol is grown throughout Mexico and used in many Mexican dishes. If you use a lot of chile you probably already know that itâs the small peppers you need to be careful of and that is SO very true for this little pepper. On the Scoville scale, the chile de arbol falls between 15,000 to 30,000 units.