Salsa de chile de arbol
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The arrachera(skirt steak) was lightly seasoned with salt and pepper and pan seared with a little avocado oil at medium/hight heat 3 minutes per side. I do! This is the results of preparing homemade salsa for over 30 years. This is why restaurant salsa is just not good enough anymore, lol! I must confess that I judges a restaurant by the salsa they bring to the table. I am the one who is going to eat it, so I want it to taste the best that it can be. Once you get the hang of the different methods and variations, you will start creating your own salsa recipes! You will understand why I take those extra few steps when preparing my salsa. I have used all those varieties to prepare salsa in the past. Heck, you can even use grape or cherry tomatoes when needed. Nothing bad is going to happen if you use vine ripe or even hearty beefsteak tomatoes if that’s all there is.
But, you can also use tomatillos to prepare several variations of red salsa. Roma or plum tomatoes are my favorite to use for red salsa varieties. When I was visiting my family in Monterrey, N.L., Mexico in 2011, my tia Minerva taught me a new trick! She cooked her salsa ingredients in the microwave! It worked! I do this when I need quick boiled tomatoes and tomatillos. There are more chile varieties available in Mexico than in the states. In my experience, the small round chiltepin has been the hottest I have used in my cooking. Then comes chile de arbol, japones, morita, chipotle, piquin and chiltepin. Dried chiles, like cascabel, costeño and puya tend to be at medium heat and medium in size too. The smaller the peppers get, the hotter they get. Typically the bigger dried chiles, like guajillo, ancho and California are mild to medium as far as spiciness goes. The Smaller The Pepper, The Bigger The Bite! This is not a sponsored post, but I believe in the product. I collaborated on a few projects with them in the past and really got hooked the their flour tortillas and totopos(chips). On this day I was enjoying these tasty(taste like homemade) flour tortillas from my friends over at El Comal from California. More than likely you would see me choosing a homemade corn tortilla for most of my tacos. This tomato chile de arbol salsa pairs well with beef! Beef Barbacoa, shredded beef, grilled beef, beef hamburgers and more! Not saying you can use it on other kinds of tacos, but I favor it with beef.
Follow the instructions for cooking and continue with the recipe. To add pepper flavor without the heat, sneak in one large dried guajillo pepper. Add one chile de arbol per tomato and eliminate the serrano peppers. Double up on the tomatoes and cut way back on the chile peppers.