Fry dried Arbol chilies in a pan with a little bit of oil till slightly toasted and aromatic (2-3 min). At the same time place Roma and Tomatillos in a pot and cover with water and turn heat up.
Add the Arbol chilies to the pot as well and boil till tomatillos change color and tomatoes are tender (6-8 min).
In the same pan where the chilis were toasted add your garlic and onion and more oil if needed and sauté till they have some color and are tender (5-6 min).
Place all ingredients in blender with the addition of the bouillon powder, Mexican oregano, and salt to taste and blend until smooth. Gradually blend in additional vegetable oil till salsa has the desired consistency.
Enjoy on your tacos!
gardenoflia
Looks awesome. Yes, I would like the recipe. I could eat salsa every day!
JLeboot
Looks like lavics from the bay area. Delish.
hinman72
Damn I’ve seen a lot of salsas on here, and the texture, ingredients and seem spot on! What level of spice would you say this salad is on a 1-10 scale. I’ve never used that many Arbil peppers in a salsa before. Also did you bother reseeding them at all?
Other_Appeal6415
This looks amazing!!! Will have to try soon.
AnyGuide7518
About how much sauce does this yield?
cocoapat
Are you using dry arbol or fresh?
headicorn
Is the oil necessary for flavor or could I toast the chilis on the comal?
8 Comments
5 Roma
5 Tomatillo
1/2 White Onion
5 Garlic Cloves
40 Arbol Chili
1/2 Tsp Chicken Bouillon Powder
1/4 Tsp Dried Oregano
Salt
Vegetable Oil
Fry dried Arbol chilies in a pan with a little bit of oil till slightly toasted and aromatic (2-3 min). At the same time place Roma and Tomatillos in a pot and cover with water and turn heat up.
Add the Arbol chilies to the pot as well and boil till tomatillos change color and tomatoes are tender (6-8 min).
In the same pan where the chilis were toasted add your garlic and onion and more oil if needed and sauté till they have some color and are tender (5-6 min).
Place all ingredients in blender with the addition of the bouillon powder, Mexican oregano, and salt to taste and blend until smooth. Gradually blend in additional vegetable oil till salsa has the desired consistency.
Enjoy on your tacos!
Looks awesome. Yes, I would like the recipe. I could eat salsa every day!
Looks like lavics from the bay area. Delish.
Damn I’ve seen a lot of salsas on here, and the texture, ingredients and seem spot on! What level of spice would you say this salad is on a 1-10 scale. I’ve never used that many Arbil peppers in a salsa before. Also did you bother reseeding them at all?
This looks amazing!!! Will have to try soon.
About how much sauce does this yield?
Are you using dry arbol or fresh?
Is the oil necessary for flavor or could I toast the chilis on the comal?