This was in the Rancho Gordo newsletter, in case you missed it:
We are coming to the end of our DeArbol chile crop. These were grown near
Stockton and dried in the sun there. DeArbols are hot and nutty-flavored.
Often you see them in a salsa with tomatillos. In parts of Jalisco,
theyr’e
known as Colo de Rato, or Tail of the Rat.
I collect Mexican cookbooks and one of my favorites is Cocinar en
Jalisco
by Juan Pablo Rosell and Elba Castro. I made this salsa and brought it
into the warehouse. 100 grams is a lot of chiles so I when cleaning them,
I left the seeds in because it was easier. Do you want to see a grown
man cry? Feed him this sauce with all the seeds. It’s almost unbearable,
and yet it’s very tasty. I eventually thinned it out with more mild
vinegar
because it was just too much. Of course you really want to wear gloves
and clean the chiles of all the seeds, stems and veins.
Salsa de Chile de Arbol
100 grams dry Arbol chiles
1 tablespoon of sesame seeds, toasted
1 tablespoon white vinegar
2 cloves
1 clove garlic
1 teaspoon Mexican organo
salt
Mix well in a blender. Thin with a little more vinegar or water of needed.
Did you pick your nose?
Oops, how did I miss this? Just sent you an e-mail about the pain! I listened to your interview on NapaWine Radio & didn’t remove the seeds! Holy guacamole-the results are in a sealed glass jar in the refrigerator. I am afraid-VERY AFRAID-to ever open it again. Am thinking of using it to remove the paint from a table I’m refinishing, but it would eat the wood up too! I swill down your very hot sauce with impunity, but think there’s not enough vinegar in the world to tame this stuff. Any ideas? I only used 1/4 of the bag of dried chiles, so next time I’ll remove the seeds.
Oops, how did I miss this? Just sent you an e-mail about the pain! I listened to your interview on NapaWine Radio & didn’t remove the seeds! Holy guacamole-the results are in a sealed glass jar in the refrigerator. I am afraid-VERY AFRAID-to ever open it again. Am thinking of using it to remove the paint from a table I’m refinishing, but it would eat the wood up too! I swill down your very hot sauce with impunity, but think there’s not enough vinegar in the world to tame this stuff. Any ideas? I only used 1/4 of the bag of dried chiles, so next time I’ll remove the seeds.
Dr Biggles, you are always class with a Kapitol K!
Passy, I put mine through a food mill, which caught the seeds, and then thinned it out more with water. It’s still too hot but at least I know I’ll live.
The chile de Arbol salsa recipe- 1 tablespoon of liquid for 100 grams of chiles? Can this be right? I busted my poor blender with that recommendation.
Just wondering if anyone else had the same results.
AmyLynn
I am trying to figure out what the 2 cloves means… 2 cloves of what????
Cloves
http://en.wikipedia.org/wiki/Clove
The chiles aren’t blending … even in my food processor. I have to admit my processor isn’t the top of the line but it works on everything else. Not sure … I really want to make this for my mex party tomorrow but not much luck with this recipe. Any other suggestions on how to get the dry chiles blended?
The blender and food proccesor are very different. Try itin a blender.