How To Make Chile de Arbol Salsa: 3 Ways | The Lalo Lab
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- เผยแพร่เมื่อ 1 มิ.ย. 2021
- Chile de Árbol is one of my favorite chiles; it adds that spiciness to dishes and the flavor is earthy and delicious. It’s definitely the go-to chili for spiciness in your dishes, and as a Mexican who loves spicy food, I love chile de Arbol! Today, I’m sharing 3 ways to make chile de Árbol salsa. If you like spicy food, these delicious salsas are for you!
🍽 WRITTEN RECIPES: www.thelalolab.com/blog/3-chile-de-arbol-sauces
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Thanks for watching 🙏 - แนวปฏิบัติและการใช้ชีวิต
How did I not know about this wonderful gem of a channel?
Thank you Max- Jayde!! Iappreciate that! I'm happy you liked it, hope that you also cook the recipes and apply the techniques i show here in your everyday cooking. Let me know what you would like to se more about in this channel. 🙏😃
Thanks Sir
OH MY GOSH I’m asdicted to your videos LOL More please!!!!!
thank you so much lotusquel!
I'll try to make more videos as soon as I can. I have so much that I want to share with all of you.
Thank you
تبدَو لذيذة واحب ان اتما الف
I watch a fair amount of Mexican food channels. Just scanning this channel it looks like that isn't the focus here but this guy actually has really good technique. Those chile de arbol look AMAZING!
I appreciate it Travis! 🙏I hope it has serve you. There are many great chefs/ cooks out there sharing killing content.
Thank you. I have made this salsa several times and it is fantastic
Hey Gail!! I'm glad you loved it! I'm back in the youtube video game posting weekly and I am curious if you can tell me how can i support you in your cooking journey?
Thanks for making a short video that has 3 amazing looking salsas.
You are very welcome Anthony! Let me know which one you tried. 😃
@@vegancookingmastery I'm going to make the 3rd one with the tomatillo, and add to some pan seared pork chops in a tortilla.
Super easy recipe loved your beautiful smile. I can taste the salsas on my tacos. God bless. Villa Mexico.
Fantastic sir. Subscribed.
Thanks and welcome Andy!!!! 🙏
Wow, I love this!
Thank you Reginald, I appreciate it! 🙏
Se ve delicioso!!! 😋😋
Lo es! 😉
Hello Lalo,
I’m a instant subscriber with this yummy salsas 😋 greetings from California
Hi Larie! Thank you so much 😊!
Welcome to the club and Happy New year!
Great guy Good content
Thanks man !
Thanks Thomas! I appreciate it man! 🙏
Me encanto! Gracias Lalo!
Gracias a ti Maria! Avísame cómo te quedaron y cuál te gusto más. 😀
Mamamia!!! Looks delicious all three!! Gracias, amigo! Pura vida! Gonna try this soon! ,👍
Gracias a ti brother por checar mi canal! Me avisas que tal te quedaron! un abrazo!
Que ricoooo gracias por compartir
es un placer, espero que las hagas y te gusten!! si las haces me encantaría ver como te quedaron. etiquétame en instagram :)
que mas te gustaría ver en este canal?
Thank you for a great video Make salsa 3 times a week
Thank you Gail for watching! i appreciate it! Hopefully I'll be adding more value to your life through my videos.
Looks delicious 😍😍
Thank you! 😁 They really are!!
I came here for Lalo Salamancas three pepper sauce recipe.
This will work :)
Hahaha I'm glad. Hope you like them!
Thanks
my pleasure! 😃🙏 Thanks for watching!
I am going to make this right now! 🥰. I need a good recipe for Chilaquiles.
Actually Enchilada sauce too.
Please let me know which one you like the most!
Noted for that chilaquiles and enchiladas recipe, do you have a favorite? Green or red salsa?
I’ll post it in my calendar, so you can check it out later on. Don’t forget to click the notificación bell so you get notified when I make it. 😊🙏
Happy holidays Becky!! 🎄
Thank you! I need the most help with the red sauce. I never seem to pick the right chilies for the right flavor.
A class in chili use would be awesome! Flavor profile of each and what mixes well together. 😁
@@beckyfalcon4818 for the red sauce we usually use either Chile de árbol, the one from this video or you can use serrano pepper, in other states people also use guajillo chili. But for chilaquiles either red or green the ingredient that you can not miss is the EPAZOTE, epazote is an herb with a very distinctive flavor. Just add the whole leaves or added all with the stem when your sauce is on the pan cooking, you can take it out after your sauce is cooked or leave it. When I put the leaves only I like to leave it there. Some people just infuse it into the sauce and then they take it out, your call.
i just found a pack of chile de arbol in my cupboard from maybe 6-8 months ago and its opened, is it still good? they are not as red as yours. Thanks!
Hi there! First I would check for any mold or any white stuff around the chili, if it has some just toss them, but if not they are still good to eat. With the time dried chilies get even drier and they might lose color and aroma if they are not properly stored (you want them in a dry place away from the light preferably in an airtight container). I hope this helps! 😃🙏
@@vegancookingmastery thank you so much!
How many Chiles would you recommend I us if I wanted to make a big batch I want it spicy but I don't want to over do it ?
I believe using a 1/2 pound of chilies you will get a medium size jar (400ml), I think that will last you a few months unless you are really into it hehe, like me. Or just double the recipe amounts.
I always see the seeds being removed in other videos due to their bitterness. Do you find that they don't distract from the flavor?
Hi Yosemite! Thanks for your comment and that’s a great question!
In my opinion the seeds are not bitter unless you burn them, you can try them yourself. I think that removing the seeds help texture wise, making sauces creamier. Hope this helps!
I’m here if you have any other questions!
You got a new follower 🫶 I'll be making 1 of your salsas for this weekend I'm making flautas ... thank you so much for Sharing 🫶
Thank you!! 🙏 I appreciate you following me, hope I can add more value to you with my other videos!
🙌😃
You leave in seeds during the whole process?
I do Tommy!
You can open the chiles after toasting them and remove them, the salsa will be less spicy and it would have different texture that’s all.
I’m curious, why did you ask that?
I’m sorry,if the migra took you back to Mexico,but from there there,you can do your videos,deseando te encuentres bien,abrazos
You can char the tomatoes, onions and garlic (with the skin on) in a hot pan before boiling them, for more flavour.
Yes Lawrence!! You can do that too, and it’s super delicious that way, I personally love food that has been charred. 🙏😋
But where’s the cilantro? Not as a garnish, but as a main player ingredient!!
Hi Rick! I love the question!
From my perspective not all the spicy sauces have to have cilantro. Also when you add cilantro their shelf life diminishes a lot, so I prefer to add cilantro if I want at the end chopped so you can actually get the aromas and freshness that we like about it. Or blend it in a small portion of the sauce that you will eat that day. But like always these are just customizable recipes, so please feel free to add cilantro or any other spice to the sauces. 🙏