Arbol chillies are bright red chillies with a spicy, acidic flavour. They are also called pico de Pajaro, “bird beak”, or cola de rata, “rat tail” because of their shape. These are common chillies used extensively in salsas, stews and mole sauces.
This is a spicy salsa, and the bright red should be a warning. Although it is generally believed that any salsa can be served with any dish, this is untrue. Specific salsas have been created for dishes based on their pairing.
This salsa is served primarily with Birria al res, the slow-roasted goat or beef, which serves to cut through the fat and brighten up the heavy meat. The salsa is bold and should be added with caution.
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For more recipes from this cookbook, click here.
Ingredients:
20 arbol chillies
1 cup water
1/4 cup apple cider vinegar
A pinch of dried oregano, Mexican preferred
4 garlic cloves
1/2 teaspoon pepper
Salt, to taste
Roast the chillies on a fry frying pan until aromatic and puffed up. Soak in the water for 30 minutes until the chillies are softer.
Add the chillies, vinegar, oregano, garlic, pepper and salt to a small blender and pure2e to a smooth paste. Add a bit of the soaking water for thin salsa,
marinate for at least 3-4 hours for a smoother flavour. I usually make this salsa the day before.
Serve at room temperature.
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