Two ADDICTIVE Salsa Roja Recipes (Chile de Arbol & Chile Piquin)
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- Опубликовано: 1 окт 2024
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My FAVORITE Salsa Recipes:
• Salsa Recipes
Ingredients for Salsa Roja Recipe #1
- 5 Roma Tomatos
- Handful of Chile de Arbol (20)
- 2 Chile Guajillo
- 1/2 Medium White Onion
- 3 Garlic Cloves
////
Ingredients for Salsa Roja Recipe #2
- 1/2 c chile piquin
- 3 garlic cloves
- 5 Roma Tomatoes
Years back I had a guy at work who thought he was entitled to whatever I brought for lunch. I bought a can of Spanish peanuts and a bag of dried chili piquin, made a mix with a handful of chilies and took it to work, Lit the guy up like a torch. No more problems for a long time, Habanero slices on a sandwich has the same effect, almost got in trouble for that one.
Lol... Can relate. Had a coworker who'd help himself to my juice drinks, kept in the office fridge, after hours. So I mixed a batch of red raspberry scented bath gel "punch" & poured it into an Ocean Spray juice container for him to enjoy. The next day he was fuming furious that someone had done such a thing to HIM! (He was really mostly embarrassed - found out later that he had taken a big swig of the soapy stuff & spit it all over the sink area in front of some mgrs getting coffee. 😂)
Sometimes Karma needs a little kick in the pants.
Stupid you got into trouble for making your own food that way...not your fault people think they can just go into a fridge and take what's not theirs. My dad did that with some laxatives lol they couldn't figure out who was taking other people's food. Found out real quick who it was after that lol
Crazy thay people have the guts to do so
Why would you get in trouble?
I love your videos, I'm recovering from Cancer of the jaw I haven't eaten food in over 6 months I watch your videos every night. My friend say I,m torturing myself but they help me get thew. I love me some BBQ and Mexican food, FILPITY FLIP!!
Just made a salsa after watching this video. Used the piquin recipe but only 10 piquin and 4 seeded de arbol. A pinch of knorr and a tiny pinch of Mexican oregano. I gotta say. I think it's one of the best salsas I've ever had outside of a Mexican restaurant! Thanks for the inspiration Arnie.
I am making this, this weekend lol.
Adding knorr de pollo is the cherry on top of every single salsa. It just adds to the saltiness and a little punch of umami. It’s a must try
Facts he missing out
Home made chicken broth is what we use for most of our salsas
I use a cube of chicken or beef and place it on a raw onion with some butter and wrap in foil when BBQin'.. then when it's done hit it with a bit of lime.
YES! I FIGURED THAT ONE OUT AS WELL!❤😂
Well. Use real msg instead if you need that umami. I try to keep all Salsa ingredients as real as possible. But that's just me
I definitely upped my salsa game when I started adding the chicken bouillon powder. Now I never make salsa without it. Can't wait to try your piquin salsa. I will eat some in honor of my dad, who was never without a chile piquin bush.
@susanbuentello2656 does the bouillon stand out or does it just add to the overall flavor? Do you reduce the salt in lieu of the bouillon?
@@lyricbread it deepens the flavor is the best way I can describe it. It increases the umami factor but doesn’t taste like chicken broth or stand out. I do reduce salt and definitely add to taste. The bouillon definitely adds salt.
It's bc of the MSG in the Knorr. That's what makes it so tasty
@@raulluevano13 4 REPLIES
I won’t make salsa without chicken or tomato bullion. Love the way it comes out. When I saw you put all those piquins I knew it was going to be hot lol.
Had to comment on this one! Great video, watched it while on 12hr. Shift work! My wife bless her heart loves a good spicy salsa as do I but she always felt that her sister's salsa was 'just better' "somehow"...finally after a night of Carne Asada! with a few drinks!! Her sister told her, she makes her salsa with Chicken Bouillon!🎉
WoW!! that changed the salsa game for us!!
As they say "the truth comes out with a few beers"🍻
Orale Arnie👊
Much love fr: The 214 'Big D'
See you on the next 1
I'm with you Homey, keep the chicken stock out!
Whenever you use a pre-packaged flavor enhancer, you become lazy and ruin the dish forever!
Man Arnie, you’re seriously so good at teaching / presenting! Def got a way with words my dude
If you add 2 tablespoons of plain white vinegar when you blend it will add in the preservation of your salsa to about 1 month in the refrigerator…
The vinegar will not change the flavor of the salsa. You won’t even know it’s in there…
My dad used to make an uncooked picante sauce that he called Burnah U Buttoff... He made it 2 gallons at a time, once or twice a month. We lived next door to a VFW Hall. They had chile piquine pepper bushes (chilitepins?) growing along the fence line for about 25 or 30 feet. (bird planted...) My dad's picante sauce recipe was very simple. About half and half peppers & tomatoes. The tomatoes were usually the Porter tomatoes that he grew in his garden, but if needed, he substituted Rotel canned tomatoes. (Porter tomatoes are very similar to Roma tomatoes) Then he added fresh garlic, fresh onion, salt & pepper. That's it. He ran it through the blender until it was smooth & bottled it in 1 gallon apple juice jugs. One jug went with me to work one weekend a month, the other jug went into our fridge. The jug I took to work was for a 22 man shop & was gone in a day, maybe 2 at most. The guys LOVED my dad's picante sauce!
You're right about chile piquine peppers being sneaky because the burn doesn't hit you at first, it just builds up to a crescendo, then finally settles down. The sweating? That's called gustatory sweating. It's common among people who enjoy eating chile peppers.
Porter tomatoes were bred & developed especially for South Texas by Porter & Son, Seedsmen in Stevensville, Texas. They bred several varieties but the best one was simply called Porter tomato. It is as small as a Roma tomato, with solid flesh & few seeds. It's described as the size & shape of a pullet egg. (about Roma tomato size)
Excellent comment thank you sir
This is exactly what I was looking for; an uncooked sauce with piquin and fresh tomatoes with perfect and minimal seasonings ❤😡🥵👹☠
At 55 I never knew there was a chili piquin. After this video I found a Mexican market and decided to check it out. I am now a regular at the market and am addicted to Chili Piquin and lots of others. This is my favorite RUclips cooking channel.
Thank you
Chile pequin was declared Texas' official state native pepper in 1997 by George W! (And one of the easiest pepper plants to grow.) Love em! 🌶🌶🌶
They are impossible to find fresh in Northern Nevada
Piquins are good in pinto beans so yummy
When I first moved to Tex-ass!
I bought a Bag of Chile Piquín Lay's!
Kevin!...
It was the most DELICIOUS thing I have EVER tasted!
(And of Course!...) They discontinued them a few weeks later!
I've been BEGGING Lay's to bring them back!
That was in August of '09!
dude!! a half a cup of chile paquins!!!???!!!!! holy hell bro!! and yes i laughed that you basically "maced" yourself! those things are hot and wicked to work with indoors! ..........and yes i grow the plants and give them away to friends. My wife loves the heat off those paquin's but i'm a wimp. I cant take em!
what is that amazing red, hot salsa they serve at taco trucks?
it is definitely spicy and im sure they use plenty of chile de arbol.
specifically for tacos, not for chips. its amazing
I’m with you Arnie with regards to adding bullion you’re making salsas not sopas. 😆
Arnie you are so hilarious with your gestures your salsa taste really good it makes me laugh I love watching your cooking shows I made some of the food and my family really enjoyed it your recipes are great keep putting out new recipes daughter's going to enjoy the recipe of the hot Cheeto chicken wings when I make them hot Cheetos for her thank you.
Arnie, I just made my first salsa after this video. Great video and I can't believe how easy and amazing homemade salsa is. Can't wait to play around with different recipes. Thanks for putting all the hard work into these videos.
I stray away from piquin lol. I was at a buddies house bbqing and having a few and he said he had a plant. So I pulled off a few and just ate them along with the tacos... 15 min later my face started to swell up.. So I hauled it to CVS for some Benadryl lol. Like that movie Hitch.. My guess is there was a spider or something in that chile that I ingested and had a reaction lol
Arnie is right when you get used to eat with chile or any hot spice your palate will get used to, enhances all the flavors and when you eat without it the food will taste bland, so careful guys once you get into eating with salsas and chile you will never go back :p
Been drenching my food in hot sauce since I was 8 years old.....and to this day there is stuff that is way too hot for me 😆
Adding a little bit of hatch red Chile powder is a game changer. I made one of your recipes but added the red Chile. Definitely worth a try
Knorr for sure.
No Mexican household would be without it.
Interestingly it's a German product.
Those salsas look very hot. Cheers, Arnie! 👍🏻👍🏻✌️
Awesome! I just got a bag of Arbol chiles. This will be my next salsa.
How about a recipe that uses Cascabel chiles? Never used them before, but they look interesting. Maybe a traditional Mexican Chile Colorado?
I found this channel a while ago and remembered it when I was super tired of jar salsa. Made a basic salsa in a blender AND my man you’re doing god’s work. Deff giving this a try too. Please keep up the great work
Chili piquin is said to be eight times hotter than jalapeño 🔥😋
**so** **good** tho ☝️
Dry Chili piquin i like to grind it with a Molcajete then I’ll add a can of tomato sauce or crush tomato little bit of garlic powder, onion powder, and salt. Quick way to make a salsa.
Try roasting the Chile Pequín. I love these chilies 🌶️
You took the top off that blender on the second one and I coughed!
Everyone be sure to smash that Like button for Arnie!
Thanks Jerry
Here is the update. Easily one of the best salsas from my kitchen
Half onion
About 20 arboles
1 dried chiptole
3 ajos
Cook as they said.
Add about 1/4 cup tepins towards end.
Make as directed.
Here is my variance.
After the first puree.
Add about 1/4 raw onion
Add about 1 to 2 tbl white vinegar.
I'm not kidding. This helped a hangover.
The fresh stinging taste of onion helps the chile. The vinegar brings out all the flavors
This salsa I made with arti help is in my rotation por vida.
Pinche delicious jefe
Hey i really appreciate how straight forward and well explained your recipes are. Thank you
To make a family friendly (mild) version of the de Arbol salsa, I added 5 chilis and it came out just right. For my personal salsa 15 was perfect for my taste.
how long does it last in the mason jar and does it need to be refrigerated in the jar?
3-4 weeks in a 36 degree fridge in mason jars,
I havent tried the knorr pollo bedore but i add a spoonfull of MSG
Just curious Arnie what brand of chips were those?
I live in South Texas Arnie so I know chile piquin peppers intimately lol. I make a salsa similar to yours but have always done it in a hurry and just used tomato sauce.
I'm going to take a bag of the chile piquin peppers out of the freezer and make your recipe.
Thanks
Chili guajillo has a ton of flavor
I’ve been making salsa Roja and salsa verde as a hobby the last couple weeks and because I can’t find good salsa in the stores. I only add the chicken base to salsa verde . It works I too cannot add it to reds though . I’ve done Gaujillo , Chili California , chili Japones chili New Mexico . In my opinion the flavor of the Guajillo is the best .
I like my Piquins dried.
That D’arbol 🥵🥵🥵🥵 Dude I can add 1, that’s it😂😂😂
I started adding a guajillo to my recipe and it added a richness that I have been looking
For, Thank you!!!
Add the Caldo. Es muy bien!!
my mouth is watering just looking at these salsas
Thank you love the chile pequin recipe saludos de Bigspring
How long can these keep in the fridge before going bad?
Tried the second with about 1/3 cup instead of the 1/2 cup..... basically cause I was scared...... however..... it's awesome. Thank brother
We substitute Knorr for salt in many recipes
I only like it if it makes my head sweat! Wonderful!
I used the Knolls chicken in EVERY salsa I make! Even to the recipes I get from you!!!
Sir, how much Knorr do you add to a batch of salsa like Arnie is making here?
I start with 1 tbs.
Ese ArnieTex #Come On:) #Salsa Roja Papa #Puro South Texas Style! #🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 #Keep The Smoke Light And Make It Work 👊🏼
ROBERT!
I just ordered some OG, you got me Arnie.
Thank you
Definitely Mr Arnie!!!!knorr is that secret ingredient in most recipes. When you eat something and just say " wow what's that taste "!!! I use it on mt green salsas I make a diffrent variety. My red haven't tried it yet. I use allot of fresh garlic in the red and a little bit oregano. It's fun to play around with the recipes!! You'll surprise yourself!!!! Keep it comin buddy!! Many blessings from Texas 💗
So that is what I can do with all those chili piquins that I have been harvesting!!!! Thanks!
Tried the new Brisket Rub on the hamburger patties yesterday. 🔥 🔥 🔥
Thank you
What recipes would you use the first salsa rosa with?
Anything, anything anything
Do sonthing wit tator tots please !
THANK YOU FOR SHARING. I'VE BEEN TRIAL AND ERROR- ING 😂😂😂😂😂😂❤
Your the best!!
One of the things I love about your videos is the honest reaction. Seeing your ingredients, it becomes so easy to scale recipes for more or less quantity or heat. Helps me a ton, having little experience with the verities of peppers and how to use them.
but what is Toasted Chile De Arbol salsa? It has green tomatillos in it haha. My store was out of fresh Tomatillos, so I used Salsa Verde instead since it has what the recipe called for and it was really good! Used 20 Chile De Arbol but it wasn't a "roja" it was more a red brown haha.
Tried the first one and dunno if I messed it up, but it didn't have much flavor at all. Even after I put in a tablespoon of chicken bullion on top of the recipe. My gf added some cumin to give it more flavor, but it wasn't my jam.
Best salsas in my opinion
Subscribed! You are the boss! I'll make this next time!!
In my youth I couldn't get enough hot and super spicy. Now finally came to the conclusion that I don't believe our maker intended for dining or using the bathroom to be a painful experience. I don't see any animals eating this stuff. But, here Iam watching your videos, making your salsas and buying about 35 lbs. of Hatch green chilis every August. I'm 80. Green chilis have got to be the secret to that.
The first salsa had become a staple at my home. wife and kids always asking is there anymore salsa? I have to make a batch at least once a week. Thanks Arnie ❤
Half a cup of chile piquin!? Wow. No me atrevo! Haha! As a gringo, I think I need to build my tolerance with smaller portions first. Thanks for sharing!
You. you. Are awesome. Wish Spock could do the vulcan mind scan and I could absorb. It's that special. Tex Mex is best and you are the top of that.
Would adding chicken bouillon powder work like the knorr de pollo. I checked the ingredients on the knorr brand and there are lots of ingredients that just aren’t healthy like dyes and natural flavor (which aren’t natural at all….they are chemicals from “flavor houses”-look it up), and basically lots of unwanted stuff. I always look at the main ingredient that you want and isn’t that chicken bouillon powder?
Im gonna make a salsa roja today with 5 tomatoes, half an onion, probably 5-6 cloves of garlic, spg, probably 25 chili de arbol, and a few dried chipotle, and a bunch of cilantro. (I know that throws of the roja 😂)
Piquin and Tepin are first cousins....in fact I have 3 plants grown from tepin's that produce piquins. If you used that many piquin from my plants no one could eat it. In the size of your mixture 6 would be very hot. I dry them in the oven then grind them to a powder in a coffee grinder. I use a salt shaken to add them to almost everything....lol.....I have serranos, Hatch chilies, and Jalepenos too but my main staple is tepin/piquin.....it flavors like no other chili
I'll be making these this weekend. How long will they keep in the refrigerator?
i usually keep them 3-4 weeks in mason jars and a very cold fridge, 36 degrees
Thanks Arnie!
Hello Aniw. Thanks for a genuine salas esp, salsa Roja . Will let you know how I made out. thka
I think using the word 'hot' is a bad description for 'spicey' or 'extra-spicey' .........
Culinarily speaking, the knorr flavoring packs a punch because of MSG. MSG gives it more depth and je ne sais quoi
Maybe, instead of the chicken boullion, try a mushroom powder? Msg is the goal, really. I'm less interested in being plant based than I am in using products that have less chemicals.
I guess adding guajillo and ancho makes it taste like enchiladas. So I guess my new recipe is arbol, roasted jalapenos, Onions, and tomatoes inspired by you. jalapenos is my touch.
Are the chili piquin used here similar to chile tepin? My friend (family from Hermosillo Mexico) just calls them little balls of fire. I’ve been trying to figure out what they are for a couple of years.
Very much respect amigo i agree on how you said said the salsa rojo en cada casa is different its true but idk but ranchers but you're right for flavor and heat but where I live New Mexico is stupid asking ranchera sauce red or green sounds like enchiladas being asked that I'm happy you keeping saying how it is i was born En El Paso but lived in Las Cruces most my life nice for you too shiw Tex Mex others don't like or consider that mix i perfer puro Mex but nice but love too learn both this video show your Mexican side haha thanks for not being like over here red or green how stupid restaurants here claim authentic Mexican but are not they washed New Mexican imation
In south Texas you’ll often find the chiles growing outside many homes because birds after planted the seeds through digestion, there’s some green and some orange but most of them are red they’re are super spicy and super flavorful, I live mine with chips and eggs
When the salsa temperature goes down, the spice will settle. I bet that is amazing, because you didn’t add 1/2 pound of cilantro like most Mexican restaurants lol
If you can't stomach caldo de pollo in your salsa just put some straight MSG in there. You can get it at the store under the brand "Accent Flavor Enhancer". It will do the same thing, and it's just "magic salt"
Love it man. My wife is hooked. So much better than anything in a store. Thanks so much for all the recipes. It's been a wonderful change for us cooking at home and you've really inspired us. Thanks bro.
Its so much better because it’s fresh and none of the crappy ingredients that food manufacturers insist on putting in their stuff!
Where did you get that pot primo? I need one of those in my life!
At madeincookware.com/
I Have BP Issues but GARLIC AND PEPPER GOES WITH EVERYTHING!!!!
I dried my pequin chili's till they crumbled between my finger and thumb then I blended it to make a powder. Whew... I sprinkle that powder on everything I want to add a little more heat too.
I made your restuarant style red salsa and really like the results. I am going to try these, nut I will go light on the chiles! I like heat but not too hot! Thanks for the great content.
I eat dried Piquin with everything. That recipe looks killer. Caution to those that have never eaten it before lol. They're little, but mighty!
Arnie I had a Hispanic couple from Brownsville, Tx give me some of the piquing peppers dried and they just called them wild Mexican peppers. I grew several plants from the seeds and yes they are hot.
Hi Aaron I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful man with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this compliment. If you don’t mind can we be friends? Thanks God bless you….🌹🌹🎉😢o
Hey Arnie what’s your opinion on bouillon powder for salsa, I see a lot of recommendations for it
I like to add knorr chicken bouillon if I’m using the salsa for enchiladas, tamales, etc. If I’m using the salsa as a topping or dipping then I add apple cider vinegar instead.
What is the chilli ingredient used at 5:27. Chilli picean? googled it but didn't find anything similar.
I make mine with the fresh Cheli Paquin's or the Paravian peppers . Those Peruvian Peppers are as hot as hell. They say your not supposed to eat them. They are also known as Paravian Rainbow Peppers or Oriental Peppers. The one, s you buy as a house plant that have yellow, green, orange, and purple peppers on the plant. Those are some hot peppers there. I eat them straight off the plant. LOL They make water taste hot after you eat them.
I love the first salsa. Followed the recipe and it is delicious wow. Thank you 😊
What's the main difference to hot sauce, no vinegar? Seems yummy, greetings from Germany! 😊
I love 💖 your video I wish I can meet you I'm from Wichita,KS it would be nice if you can come and meet ❤you i love you ❤
Your vids are awesome
Salsa de árbol is my favorite. Chile de árbol has a particular flavor, but its heat has to be tempered. So much better than habañero.
Nice salsas!! How many days food safe are these refrigerated?
3-4 weeks in a very cold fridge in mason jars, your milage may vary
This is Great! Just asking...Can you teach us how to make just pure, savory adobo sauce, without the chipotles?
Hello! When making these sauces what's the shelf life in a jar refrigerated? Thank you!
I didn't know those little things were spicy I'm gonna try to do that sauce now
Hola amigo felicidades por tu salsas se ven divinas pronto las pondré en práctica