The first time I cooked with chiles de árbol I’m pretty sure I created a mild chemical weapon. I didn’t look up to see how spicy they were (1st dumb mistake), I didn’t take the seeds out (2nd dumb mistake), and I didn’t turn on a vent or open the window when I boiled a bunch of them on the stove (3rd dumb mistake).
The fumes burned my eyes and throat as I breathed them in, but despite watery eyes and not overly thrilled parents, I knew I found an ingredient that I could love if treated properly, and I think I’ve done it with Chile de Árbol and Cherry Salsa. You buy Chiles de árbol dried, and they have a deep, nutty, rich smell, like roasted nuts.
Notes for Chile de Árbol and Cherry Salsa
- This recipe is spicy! However, we’ll use cherries, onion, garlic, and lots of honey to provide some balance. If you’re not big on spice, feel free to go ahead and half the amount of chiles you use. You can always add more.
- Spicy foods are a great way to get yourself to drink more water.
- Stir well before serving if you make ahead of time.
- I used frozen cherries because that’s what I had around – just defrost and try not to get a lot of liquid in or you’ll end up with a watery finished product. Fresh is great if available, just take those pits out!
- You’ll want to try to remove the seeds from the dried chiles. This is tedious, so don’t go for perfection, or you’ll die of old age before you’re finished. Just get a few out of each chile, do your best, perfection here is unnecessary.
Chile de Árbol and Cherry Salsa
Ingredients
- 1 Cup dried Chiles de Árbol, not packed down at all , about 1/2 oz
- 1 Cup Water
- 2 cloves Garlic
- 1 Cup Cherries , about 4 oz (weigh without pits!)
- 1/2 Cup Honey
- 1/4 Onion, chopped
- 2 Tablespoons White Vinegar
Instructions
- Try to get as many seeds out of the chiles as possible. Place in saucepan with water and whole garlic cloves. This is a good time to turn your vent on and/or open a window, as the fumes from the cooking chiles are strong! Bring to boil, then reduce to simmer for 10 minutes.
- While the chiles are simmering, place chopped onion and vinegar into your blender. Let sit for 5 minutes. The vinegar will start to cook the onions just slightly (think ceviche) so they won't be too sharp or aggressive a flavor.
- Add cherries and honey to onion and vinegar, and add in chile mixture, along with any liquid that remains in the pan (there should be a couple Tablespoons left).
- Season well with salt and pepper, and blend well. Enjoy on salads, as a salsa with chips, or a sauce for meat, fries, anything that needs a little spicy love!
