They told me it was chili de Arbol. Waitress had no clue how it was made and I didn’t want to bother them in a busy shift and I won’t be back to that city to ask again. Is it guajillo chili maybe? Not sure if the smokiness comes from slightly charring the chilli or maybe they added a dash of chipotle maybe? It was so freaking amazing. I love salsa that has a touch of bitterness almost to it. Idk what gives it that taste. Oh and to be clear I make chili de Arbol sauce all the time. And it never has a deep red flavor or any hint of smoky light bitterness as all. Almost sweet if anything.
by ManagedDemocracy26
4 Comments
The answer is in the name my friend… its chili de Arbol peppers they toast, bloom, then add in other ingredients like garlic, cumin oregano ect and blend them all together. Here is a quick recipe ChatGPT found for me:
Chili de Arbol Sauce Recipe
Ingredients:
– 12-15 Chili de Arbol peppers
– 2 cloves of garlic, minced
– 1/4 cup vegetable oil
– 1/4 cup apple cider vinegar
– 1/4 cup water
– Salt and pepper, to taste
– Optional: oregano, cumin, or other spices of your choice
Instructions:
1. Toast the chili peppers in a dry skillet or oven until fragrant.
2. Remove stems and seeds, then soak the chilies in hot water for 20-30 minutes.
3. Blend the chilies, garlic, oil, vinegar, water, salt, and pepper in a blender or food processor until smooth.
4. Strain the sauce through a fine-mesh sieve to remove any solids.
5. Adjust seasoning and add spices if desired.
6. Use the sauce as a marinade, sauce, or dip for your favorite dishes!
How spicy? Did it have tomato taste? My uncle adds serrano. Either of these if charred will have that effect. Maybe even onion. You shouldn’t char arbol chiles though, only very lightly toast them.
Could be guajillo, ancho, morita, or chipotle in adobo added to the salsa. There’s no way to know without tasting it.
It could have had some chipotle or morita peppers in there.