I wouldn’t use these for salsa. These are meant to be rehydrated for sauces. Árbol chiles are good for salsas if you want a dry chile option. Otherwise I would use fresh peppers.
ElevatorNo7156
You boil the peppers in water to soften them up, add some garlic and onion and salt or caldo de pollo and blend in the blender. Maybe use Chile ancho and Chile árbol and a couple of the Anaheim for some spice. It makes a sauce, not a dipping salsa, used for cooking your chicken or meat in. Serve over rice with beans.
exgaysurvivordan
I mean, yes, there are some salsas that incorporate a variety of dried chili peppers including those. But I wouldn’t say that they are the star of the show in salsa no.
Those would commonly be used for enchilada sauce like a rich, mild red sauce. They’re similar to Guajillo and New Mexico dried peppers. The flavors will be different, but those 3 pepper types can be used in the same recipes interchangeably.
These have zero heat. They give beautiful red color and a little flavor to many low and slow-cooked stews (barbacoas, guisos, adobados). They are meant to be soaked or boiled, then blended. I actually use these to add red color to some non-Mexican dishes like Thai jungle curry and Cambodian beef skewers because there is a very similar chile in South East Asian cooking. It’s a great way to get rich red color without adding heat.
PacoElTaquero
Dried chiles, the key ingredients to making sauces of all kinds. You learn how to make a killer sauce with of variations of dried chiles and you’ve unlocked new meals for life. I’m talking about: molé, birria, pozole, menudo, chile colorado(carne con chile).
lighthandstoo
I agree with others. Yes start with one or two (they are so small) Chile de arbols just to see how hot it is, then go from there. Cooking is so much an experiment. Sometimes it works and others, well, been there. Good luck!
246lehat135
I stick with my tried and true: -Jalapeño (fresh, never picked) -Serrano -Árbol
Edit: never pickled.
dangolriz
This is the way bro. Experiment wildly and find your path.
curioushubby805
Enchiladas sauce or Colorado sauce
RandChick
Yes, I have made both sauces and salsa with those. I add the bright red dried peppers to them, though (arbol) for a brighter color.
15 Comments
I wouldn’t use these for salsa. These are meant to be rehydrated for sauces. Árbol chiles are good for salsas if you want a dry chile option. Otherwise I would use fresh peppers.
You boil the peppers in water to soften them up, add some garlic and onion and salt or caldo de pollo and blend in the blender. Maybe use Chile ancho and Chile árbol and a couple of the Anaheim for some spice. It makes a sauce, not a dipping salsa, used for cooking your chicken or meat in. Serve over rice with beans.
I mean, yes, there are some salsas that incorporate a variety of dried chili peppers including those. But I wouldn’t say that they are the star of the show in salsa no.
Those would commonly be used for enchilada sauce like a rich, mild red sauce. They’re similar to Guajillo and New Mexico dried peppers. The flavors will be different, but those 3 pepper types can be used in the same recipes interchangeably.
This is a great pico de Gallo recipe (chopped fresh vegetables, not liquid like salsa but easy and very tasty). You might want to make a half or even 1/4 batch, as this makes enough for an army. [Pico de Gallo](https://www.foodnetwork.com/recipes/ree-drummond/pico-de-gallo-recipe-2122359)
These are more for sauces like enchiladas , and broths like posole not really for salsa as many other mentioned.
Absolutely! Rehydrate them and blend with roasted garlic, onion and tomato or tomatillo. Add fresh lime juice. Salt and pepper to taste.
It will not be spicy, but a mild dipping salsa.
If you want it to be spicy, rehydrate some chiles de Arbol, Chile Pequin, or Chile tepin along with those guajillos
Make a killer enchilada sauce with that
Rehydrate the peppers in boiling water, add in blender add some leftover boiled water, garlic and salt to taste. Use the sauce for chilaquiles too!
https://www.reddit.com/r/SalsaSnobs/comments/zwk9gp/new_mexico_red_chile_a_family_tradition_for_the/
New Mexico red chili
These have zero heat. They give beautiful red color and a little flavor to many low and slow-cooked stews (barbacoas, guisos, adobados). They are meant to be soaked or boiled, then blended. I actually use these to add red color to some non-Mexican dishes like Thai jungle curry and Cambodian beef skewers because there is a very similar chile in South East Asian cooking. It’s a great way to get rich red color without adding heat.
Dried chiles, the key ingredients to making sauces of all kinds. You learn how to make a killer sauce with of variations of dried chiles and you’ve unlocked new meals for life. I’m talking about: molé, birria, pozole, menudo, chile colorado(carne con chile).
I agree with others. Yes start with one or two (they are so small) Chile de arbols just to see how hot it is, then go from there. Cooking is so much an experiment. Sometimes it works and others, well, been there. Good luck!
I stick with my tried and true:
-Jalapeño (fresh, never picked)
-Serrano
-Árbol
Edit: never pickled.
This is the way bro. Experiment wildly and find your path.
Enchiladas sauce or Colorado sauce
Yes, I have made both sauces and salsa with those. I add the bright red dried peppers to them, though (arbol) for a brighter color.