{"id":15622,"date":"2021-10-16T03:07:40","date_gmt":"2021-10-16T03:07:40","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=15622"},"modified":"2025-07-11T17:13:14","modified_gmt":"2025-07-11T17:13:14","slug":"red-salsa-with-chile-arbol-for-a-hint-of-smoke-heat","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/red-salsa-with-chile-arbol-for-a-hint-of-smoke-heat\/","title":{"rendered":"Salsa Roja Con Chile De \u00c1rbol - Ahumada Y Atrevida"},"content":{"rendered":"\n

This is the smoky, earthy red salsa to reach for when you want to kick your tacos up a notch. It has heat, yet it\u2019s not burn-your-face-off hot. It is bold flavor, yet it doesn\u2019t overwhelm the rest of your plate. It tastes like smoky-blackened tomatoes, yet it\u2019s light and flavorful. Its defining ingredient is fiery-red, tiny, dried chile de \u00e1rbol <\/a>cooked on high heat in olive oil on the stovetop. <\/p>\n\n\n\n

And it’s a winner. <\/p>\n\n\n\n

This is another star salsa from la cocina de Anjie Villalobos<\/a>, one of our favorite Mexican-food abuela cocineras. We recently made a large batch of this red salsa and spooned it over her killer carne asada tacos<\/a> and blackened garlicky shrimp tacos<\/a> with equally great results. This salsa has range.<\/p>\n\n\n\n

\u201dI alternate between making two or three red salsas and always have at least one going in my refrigerator\u201d says Anjie. \u201dThis one is definitely one of my favorites. But,\u201d she cautions, \u201cbe careful with the chile de \u00e1rbol. This is where the caliente comes from, so use less chiles if you like your salsa on the cooler side.\u201d<\/p>\n\n\n\n

To try more of Anjie\u2019s Mexican and southwestern U.S. family-famous recipes, check out her green chile chicken pozole<\/strong><\/a>, avocado salsa<\/strong><\/a>, Mexican frijoles de olla or refried beans<\/a><\/strong>, tacos de papa<\/a><\/strong> and her family-famous guacamole<\/a>.<\/strong><\/p>\n\n\n\n

Ready to Make this Smoky Red Salsa with Chile de \u00c1rbol?<\/h2>\n\n\n
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Red Salsa With Chile de \u00c1rbol for a Hint of Smoke & Heat<\/h2>\n\n
\n \t\t \t\t\tRecipe by Anjie Villalobos<\/span>\n \t\t\n
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  • <\/li>
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6 to 8<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    5<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      2<\/span> Tbsp<\/span> olive oil<\/span><\/p><\/li>

    • <\/span>

      3 to 4<\/span> dried chiles de \u00e1rbol <\/span><\/p><\/li>

    • <\/span>

      6<\/span> tomatoes<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> small<\/span> onion, pan roasted<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cloves<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      1<\/span> bunch<\/span> cilantro, finely chopped.<\/span><\/p><\/li>

    • <\/span>

      1 1\/2<\/span> tsp<\/span> salt, more or less to taste<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> water, optional (if you desire thinner salsa)<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> small onion, raw, finely diced<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Coat pan with olive oil. <\/li>
      • On medium heat, toast the chiles, tomatoes, \u00bd onion and garlic, until the tomatoes and chiles are blackened, and the onion and the garlic are caramelized. <\/li>
      • Place all ingredients from the pan into a blender. Add salt. Blend until smooth. <\/li>
      • Taste and if desired, add more salt and\/or additional water if you like your salsa on the more liquidy, thin side. Pulse again. <\/li>
      • Add chopped cilantro and finely diced raw onion. Pulse once or twice lightly to mix thoroughly. <\/li>
      • Chill for half an hour and it\u2019s ready to serve. Drizzle it over your favorite Mexican dishes and\/or enjoy solo with tortilla chips. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • The heat comes from the tiny, bright-red chile de \u00e1rbol. You can use more or less than the recipe calls for, to your taste.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t