SALSA DE CHILES DE ÁRBOLES (HOT SAUCE)

By RoketJSquerl

It’s fine for salsas and taco fillings to have a little
spicy zip (heat brings out flavor in much the same
way as salt and lime do), but serious heat should
only be added judiciously by the individual diner in
the form of a good hot salsa, so that everyone may
adjust their taco exactly to their taste. This particular
sauce, made from dagger-shaped chiles de árbol,
has a enjoyable sharp heat that quickly dissipates.
It is excellent on anything and everything. The salsa
will be very spicy, but salt and vinegar help balance
the heat. The salsa should be highly seasoned.
Yield: Makes about 2 cups (480 ml)

Ingredients

• 1 packed cup (28 g) stemmed chiles de árbol
• 2 tablespoons canola oil
• 1/4 white onion, cut into 1-inch (2.5-cm)
• pieces
• 2 tablespoons garlic cloves, peeled
• 2 roma tomatoes, cut into quarters
• 2 habanero chiles, stemmed
• 2 cups (480 ml) water
• 1 to 2 tablespoon sea salt, or to taste
• 1 to 2 tablespoons white vinegar (like Heinz),
• or to taste

Preparation

Step 1

Work in a well-ventilated area. Heat a 10-inch (25-cm) sauté pan over medium-high heat. Add the chiles de árbol to the dry pan, and cook and stir for several minutes until the chiles are blackened in spots. Add
the oil, onion and garlic and cook, stirring often, until the onion is golden. Add the tomatoes, habanero chiles, water, and salt. Bring to a boil, reduce the heat, and simmer for 30 minutes. Turn off heat and let the salsa cool for 30 minutes.

Place in a blender along with the vinegar, and puree completely. Add water by the tablespoon to thin the salsa. When it is thinned to your liking, taste again and add a little more salt and vinegar to bring up the flavors.