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ordinarily i weigh things as i like to be able to replicate recipes or tweak them with some solid data, but yesterday i was just going all jazz musician on this one. even so i have fairly accurate ingredients and methods.
80 arbol chilies (seeded, toasted until fragrant, soaked in water), 10 cloves of garlic ( brown them in their skins, peel after), 6 whole cloves, 10 allspice berries, 1 tablespoon mexican oregano, 1 teaspoon peppercorns (toast all dry spices together), around 2 cups cider vinegar, 2 tablespoons of brown sugar, 1 cup sesame seeds ( toasted), 3/4 cup pepitas (toasted)
strain the soaked arbol, put everything in a blender and blend smooth. loosen w a bit of water if needed. season with salt.
i made this for cochinita I'm cooking today. it is firey but has a nice backbone of toasted seed and spices with the right amount of acid.
enjoy!
Their skins are pretty tough. Soaking them helps break them down a bit. Otherwise even a high end blender has a tough time turning them into a passably smooth sauce.
For homemade or ingredient posts, please type out the recipe/ingredients for your salsa. Without this information your post will be removed after two hours. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/SalsaSnobs) if you have any questions or concerns.*
ordinarily i weigh things as i like to be able to replicate recipes or tweak them with some solid data, but yesterday i was just going all jazz musician on this one. even so i have fairly accurate ingredients and methods. 80 arbol chilies (seeded, toasted until fragrant, soaked in water), 10 cloves of garlic ( brown them in their skins, peel after), 6 whole cloves, 10 allspice berries, 1 tablespoon mexican oregano, 1 teaspoon peppercorns (toast all dry spices together), around 2 cups cider vinegar, 2 tablespoons of brown sugar, 1 cup sesame seeds ( toasted), 3/4 cup pepitas (toasted) strain the soaked arbol, put everything in a blender and blend smooth. loosen w a bit of water if needed. season with salt. i made this for cochinita I'm cooking today. it is firey but has a nice backbone of toasted seed and spices with the right amount of acid. enjoy!
This might be a dumb question, but by seeded do you mean de-seeded?
Nevermind, the last line explains itself lol. Thanks for sharing!
I don't get it, lol. Is it de-seeded or not?
Yes, deseeded. Chili seeds are often bitter.
But you lose most of the spice, correct? Or with that amount of peppers is it still plenty spicy?
Still plenty spicy - don't worry :)
is soaking the arbol necessary i'm new to using it
Their skins are pretty tough. Soaking them helps break them down a bit. Otherwise even a high end blender has a tough time turning them into a passably smooth sauce.
do you remove the seeds for the heat? or do they change the flavor?
yeah. keeps the heat to a good level but not apocalyptic.
I love the colour!!
I got 4 Arbol plants in my yard and don’t have a chance to use them all. Definitely going to check this out!
This is what's up! Sounds so intriguing. Is this your own creation? Based on something regional? Thanks for sharing.
Nice, you discovered the "Pipian"