by This is a fiery salsa that makes good use of the flavor and heat from the Chili de Arbol and it is certain to satisfy lovers of spicy foods.
Ingredients
1/2 Cup (or more) dried Chiles de Arbol
1 Medium Tomato, Diced
1 Medium Red Bell Pepper, Diced
1 Jalapeno, Diced
1/4 Cup Sweet Onion, Diced
2 to 4 Cloves Garlic, Minced
1 Tablespoon Cilantro, Minced (Optional)
1/2 to 1 Tablespoon Honey
1 to 2 Tablespoons Apple Cider Vinegar
Salt and Pepper to Taste
Directions
Remove the seeds from some or all of the chiles in order to cut back on the heat level if desired (I usually remove the seeds from about half). Place the chiles in a skillet over medium heat and toast for thirty seconds to a minute, just until they become fragrant (this step is optional, but it adds that little something extra to the taste). Then place them in a bowl and cover with boiling water and let them sit covered for at least thirty minutes.
Dissolve the honey in the vinegar. I usually start with the smaller amounts of both ingredients and then adjust later if necessary. You will want to go a little heavy on the honey, though, because that helps to counterbalance the heat. Add the other vegetables and mix together with the honey and vinegar. Chop up the rehydrated chilis into small bits and add to the salsa (reserve the water te rehydrating water). Add a pinch of salt and pepper and adjust that or the other seasons as necessary.
If you want a thinner salsa, you can add some of that water. You can also take the immersion blender to the salsa, but I prefer a chunkier final product. If you do use the immersion blender, you will almost certainly want to add some of the water. If you don’t use all of the water, save it to add to broth, stews, chili, etc.
If you are one of those who does not care for the taste of cilantro (then we weep for you), that ingredient can be left out. If you want a substitute, minced green onion will work, but for the love of God DO NOT ADD PARSLEY! I see that recommended as a substitute, but it is a completely different flavor profile. Parsley HAS NO BUSINESS in salsa!
For the amount of chilis in the salsa, I tend to go heavier than what I have listed above. Just recently I made a batch and used a full cup without removing the seeds and without fully doubling the other ingredients. That was some HOT salsa! But it burned so good! (My wife called it “evil”!)
This is a salsa you will use sparingly, not one that you will just sit and eat with chips. A little bit of this on a taco is just right. It can really wake things up and add a nice kick. This is also something you can add to a milder salsa to amp it up. But as prepared above, this is definitely not a salsa for the faint of heart! Chiliheads on the other hand should definitely enjoy it!
