Grew Chile de Arbols and several tomatillo varieties this year. Excited to eat this salsa made in my favorite style.
I like a simple chipotle arbol salsa with 4 ingredients: 1.5 Tbsp chipotle peppers in adobo, a dozen or so tomatillos (I used green and purple), 1 bunch cilantro, and 5 fresh chile de arbol peppers.
I like a simple chipotle arbol salsa with 4 ingredients: 1.5 Tbsp chipotle peppers in adobo, a dozen or so tomatillos (I used green and purple), 1 bunch cilantro, and 5 fresh chile de arbol peppers.
crewserbattle
I didn’t know tomatillos turned purple
SkillIsTooLow
Are all the ingredients raw? Don’t think I’ve used fresh arbols before
felicthecat
That looks delicious. Right up my alley. There’s a Mexican restaurant near me that has a tomatillo salsa that is similar to this and I love it. Most Mexican places don’t advertise tomatillo salsa on their menu but it’s my favorite thing to order because they’re all usually different but much better than the house salsa they send out with chips.
Missanonna
Maybe just me but that looks more like flat leaf parsley than the cilantro I grow.
Distant_Yak
I grew some arbols this year – love them fresh! I’ve only ever seen them dried. They’re dense, crisp and firm, and quite hot. Different from a thai or vietnamese chile because of the fibrous density, for me. Similar flavor though.
6 Comments
I like a simple chipotle arbol salsa with 4 ingredients: 1.5 Tbsp chipotle peppers in adobo, a dozen or so tomatillos (I used green and purple), 1 bunch cilantro, and 5 fresh chile de arbol peppers.
I didn’t know tomatillos turned purple
Are all the ingredients raw? Don’t think I’ve used fresh arbols before
That looks delicious. Right up my alley. There’s a Mexican restaurant near me that has a tomatillo salsa that is similar to this and I love it. Most Mexican places don’t advertise tomatillo salsa on their menu but it’s my favorite thing to order because they’re all usually different but much better than the house salsa they send out with chips.
Maybe just me but that looks more like flat leaf parsley than the cilantro I grow.
I grew some arbols this year – love them fresh! I’ve only ever seen them dried. They’re dense, crisp and firm, and quite hot. Different from a thai or vietnamese chile because of the fibrous density, for me. Similar flavor though.