Try it on tamales, fried tacos, breakfast tacos, even pizza. Here’s my version of chile de arbol salsa. I suspect there was more to it than that, but I do not blame her for keeping it secret. I asked her once what was in it and she just said chile de arbol and salt. I’d always run out before I finished my tamales. Each dozen came with a tiny baggie of a smooth, runny, pure red salsa that was SO hot and SO delicious I could never stop eating it. I’d get the vegetarian (except for the lard, I’m sure!) tamales de rajas they had a white cheese and strips of roasted jalapeño inside. There was a woman who’d come by the office about every two weeks right around lunch time carrying a cooler filled with hot tamales, wrapped up by the dozen. You may not know, when we started this cooking show and website in 2010, I had a full-time job as a dental assistant. Watch the salsa video on YouTube! (scroll down for recipe) My first serious notes about it are dated summer of 2012, but I’d been trying out variations before then. I’ve been working on this chile de arbol salsa (what we call “hot sauce” in the US) for at least five years.
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