Recently Consumed and a Recipe for Chile de Arbol Salsa

Like I mentioned previously, it's been a pretty busy week. So here are some of the things I made recently and a recipe for the Chile de Arbol Salsa that I've been making recently.

Like my previous Recently Consumed post; we're still working thru the beans from Rancho Gordo. Here's a White Bean and Kale Soup.

The Missus had been requesting that I make Her favorite mushroom soup….so I finally made some…..last night.

She likes a ton of truffle oil on Hers……I go with some shaved Parmesan Reggiano and Extra Virgin Olive we bought in Provence.

I opened a can of Chipotle Chilies en Adobo and didn't want to waste, so I made some Chipotle Cauliflower.

And of course, pozole during the weekends.

And of course, one of the salsas I have on hand is one made with Chile de Arbol; I mentioned finding some from India in an earlier post. Love the heat in these; makes a pretty spicy, heady salsa.

Chile de Arbol Salsa:

8oz (weighed out) Dried Chile de Arbol, stems removed, wiped clean

1/2 cup Freshly Squeezed Lime Juice

1/2 Apple Cider Vinegar

1 Tb Tomato Paste

1 Tb Ground Cumin

1 Tb Agave Syrup

4-6 Cloves of Garlic

1/3 – 1/2 cup chopped onion

Salt to Taste

Combine Apple Cider Vinegar and Lime Juice in a bowl

Warm a dry cast iron pan over medium-high heat and toast (do not burn) the chilies

Add the chilies to the Vinegar and Lime Juice, mix well and let the chilies soak for 20-30 minutes

Once hydrated add the chilies, cumin, garlic, Agave syrup, onion, tomato paste, and enough liquid in a blender and process to achieve the texture you desire. You can strain if you want to, but I just remove any stray seeds. I usually end up using almost all the liquid.

Taste and salt to taste.

Enjoy…..

The Missus really liked it with the Chipotle Black Bean Tostadas I made.

Hope everyone is having a great week!