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The grilled chile de arbol salsa is another Mexican homemade sauce that we use to garnish almost everything. I am not going to lie the grilled chile de arbol salsa is spicy and is intended to be smoky and tasty but not overwhelmingly hot due to the spicy kick that the chiles de árbol provide.
The chile de árbol is a small and potent pepper also known as bird’s beak and rat’s tail. The heat index of this pepper is between 15,000 and up to 30,000 Scoville units. Compared against the jalapeño which is 2,500 up to 5,000 Scoville units this chile de arbol is a hot pepper. The chile de arbol is native to Mexico and closely related to the cayenne chile and the Pequin chile.
We Mexican’s love our hot peppers because we used them to condiment the food and to add additional notes of flavor to the dishes we eat.
And this grilled chile de arbol salsa is a great addition to our table. It is very common to have available two or three different hot sauces when serving a meal.
Those can be pico de gallo or salsa mexicana, a chunky salsa make with fresh tomatoes, onion, jalapeños and cilantro. Other salsa commonly served is the green avocado salsa with tomatillos. Earthy and creamy, pairs nicely with many foods. Like sopes, quesadillas and rice. Tomatillo salsa verde made with serrano peppers and tomatillos, this one never fails in my table. Chipotle salsa for tacos and for cooking guisados. And the grilled chile de arbol salsa. A spicy but tasty sauce to garnish meats and to drizzle on tacos or anything your taste buds would like.
The chile de arbol peppers are very popular in the Jalisco, Sinaloa and Nayarit cuisines. They use this hot peppers to make a vinegar base hot sauce that is used on almost everything. Like tortas ahogadas, ceviche, seafood tostadas and much more.
This grilled chile de arbol salsa is made in many different ways. Roasting the tomatoes, combined with tomatillos, boiling and even frying. Everyone has their own technique.
But we decided to use the grilling technique to roast the roma tomatoes and the tomatillos. And then frying the dried chile de arbol for a smoky taste.
Follow the step by step instructions on the video above.
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