Rancho Chile Verde Salsa

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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1 oz dried chiles de arbol (about 60), wiped clean and stemmed
1 lb fresh tomatillos, husked, rinsed well, and patted dry
2 garlic cloves


Those coals beneath the grill aren’t the only things smoldering. Presilla stokes the salsa with chiles de árbol, which are one of her favorite sources of heat. Tomatillos give it body and acidity.

Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron not nonstick) over medium heat until hot. Add chiles and cook, tossing with tongs, until blackened in spots, 30 seconds to 1 minute. Transfer to a blender.

Add tomatillos to comal and cook, turning occasionally, until blackened and soft, 18 to 20 minutes. Add to blender with garlic and 1 tsp salt and purée until smooth.

Cooks’ note:
Salsa can be made 4 days ahead and chilled.

Makes 1 1/2 cups.

From gourmet.com