Salsa de Chile de Arbol en Aceite

  • Currently 4/5
1 cup vegetable oil
3 cloves garlic
50 grams dried chile de arbol, stems removed, about 2 cups
2 whole, dried guajillo chiles
2 tbls sesame seeds
1 tbls whole, dried oregano (Mexican oregano)
1 tbls salt
1. Heat the oil over medium heat in a 2 quart saucepan and fry the garlic lightly until golden brown and soft. Remove and drain.
2. Fry all chiles, turning frequently with tongs, until dark and almost black but not burnt. Remove and drain.
3. Fry the sesame seeds lightly until golden brown, about 1 minute, and remove from heat. Add the oregano and stir to coat. Allow to cool until the oil is safe to blend, about 15 minutes.
4. Add all ingredients to blender and puree until smooth.
5. Transfer the salsa to a jar or bottle and store in the refrigerator. It will keep for weeks.
Adapted from:

This is good on:
Cheddar quesadillas with extra crispy cheddar outside the tortilla too.
Tri-tip or roast beef sandwiches.
Cuisine   MexicanPrep Time   15 to 30 minutes
Cooking Time   less than 15 minutes

James Reddell

Member since Oct 2007

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