I hope I can link to my own page for the recipe as well. I’ve copied and pasted per the rules and as I love this sub and have tried to experiment lately.
This Salsa seemed to be on a medium heat level and was quite tangy as the amount of tomatillo was dominating. The guajillo seemed to add a bit of depth with the arbol peppers adding the heat. This was supposed to be a “cut in half” of my [Roasted Garlic Chile De Arbol Salsa](https://www.reddit.com/r/SkaCompEats/comments/1f5jbkf/roasted_garlic_chile_de_arbol_salsa/) but I wanted to change up proportions and not roast the garlic as much as I prefer the raw flavor in salsa.
* 8 Chile De Arbol (Majority of seeds removed) * 4 Tomatillos * 1/2 Roma Tomato * 5 Cloves Garlic, Unpeeled, Ends Cut off * 1/4 Small/Medium White Onion * 1 Guajillo Chili (Seeds removed) * 1 Tsp Salt * 1 to 2 Tsp Vinegar (To Taste) * 1/4 Water cup (in 1-2 Tbsp increments to desired consistency)
*For Salt, Vinegar, and Water, add in increments (1/4 Tsp) to taste! I prefer a saltier and tangier salsa.
1. Preheat oven to 425° F. 2. Prepare a pan with oil/cooking spray, with or without foil to your preference. 3. Cut tomato in half and place open side down on prepared pan. Cut peeled onion in half and into quarters and place on pan. Add tomatillos to pan. 4. Coat ingredients with oil/cooking spray. 5. Roast for 8 minutes, flip/toss, and roast for an additional 8 minutes, adding garlic in after 12 minutes (4 minutes before end). Adjust this if you prefer roasted/raw garlic. 6. Broil for 5 minutes additional and remove from oven to cool for 10 to 20 minutes. 7. Preheat a dry pan on medium heat. Add guajillo chilies and heat for approximately 1 minute per side until warm and fragrant, pressing with a spatula for more surface area on the pan. Do not burn as this can lead to a bitter taste. Remove from pan. 8. Add Chilies De Arbol in a single layer for approximately 45 to 60 seconds per side, while pressing with a spatula occasionally for uniform toasting. Be sure chilies are fragrant. Do not burn. 9. Add Tomatillos, Tomatoes, Chilies, and Onion to blender. Make sure to include the juices! Remove skin from garlic and add to blender. Blend until thoroughly combined. 10. Add Water in 1 Tbsp Increments, Vinegar in 1/2 tsp increments, and salt in 1/4 tsp increments to desired taste.
1 Comment
I hope I can link to my own page for the recipe as well. I’ve copied and pasted per the rules and as I love this sub and have tried to experiment lately.
[https://www.reddit.com/r/SkaCompEats/comments/1fkgb0u/chile_de_arbol_salsa/](https://www.reddit.com/r/SkaCompEats/comments/1fkgb0u/chile_de_arbol_salsa/)
This Salsa seemed to be on a medium heat level and was quite tangy as the amount of tomatillo was dominating. The guajillo seemed to add a bit of depth with the arbol peppers adding the heat. This was supposed to be a “cut in half” of my [Roasted Garlic Chile De Arbol Salsa](https://www.reddit.com/r/SkaCompEats/comments/1f5jbkf/roasted_garlic_chile_de_arbol_salsa/) but I wanted to change up proportions and not roast the garlic as much as I prefer the raw flavor in salsa.
* 8 Chile De Arbol (Majority of seeds removed)
* 4 Tomatillos
* 1/2 Roma Tomato
* 5 Cloves Garlic, Unpeeled, Ends Cut off
* 1/4 Small/Medium White Onion
* 1 Guajillo Chili (Seeds removed)
* 1 Tsp Salt
* 1 to 2 Tsp Vinegar (To Taste)
* 1/4 Water cup (in 1-2 Tbsp increments to desired consistency)
*For Salt, Vinegar, and Water, add in increments (1/4 Tsp) to taste! I prefer a saltier and tangier salsa.
1. Preheat oven to 425° F.
2. Prepare a pan with oil/cooking spray, with or without foil to your preference.
3. Cut tomato in half and place open side down on prepared pan. Cut peeled onion in half and into quarters and place on pan. Add tomatillos to pan.
4. Coat ingredients with oil/cooking spray.
5. Roast for 8 minutes, flip/toss, and roast for an additional 8 minutes, adding garlic in after 12 minutes (4 minutes before end). Adjust this if you prefer roasted/raw garlic.
6. Broil for 5 minutes additional and remove from oven to cool for 10 to 20 minutes.
7. Preheat a dry pan on medium heat. Add guajillo chilies and heat for approximately 1 minute per side until warm and fragrant, pressing with a spatula for more surface area on the pan. Do not burn as this can lead to a bitter taste. Remove from pan.
8. Add Chilies De Arbol in a single layer for approximately 45 to 60 seconds per side, while pressing with a spatula occasionally for uniform toasting. Be sure chilies are fragrant. Do not burn.
9. Add Tomatillos, Tomatoes, Chilies, and Onion to blender. Make sure to include the juices! Remove skin from garlic and add to blender. Blend until thoroughly combined.
10. Add Water in 1 Tbsp Increments, Vinegar in 1/2 tsp increments, and salt in 1/4 tsp increments to desired taste.