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Cold smoked Chile de Arbol Salsa

post #1 of 7
Thread Starter 


Smoked Chile del Arbol Salsa


30-40 chile del Arbol pods, stems removed

1 lb. sliced Roma tomatoes

3-4 garlic cloves, peeled

1 sliced onion

Smoked sea salt

Fresh ground pepper

½ cup chopped Cilantro

 I smoked the chiles, tomatoes, garlic and onions in my Weber 22.5 in. grill, using the AMZN cold smoker. I lit up two rows of mesquite, more rows is too much smoke in a  22.5 in grill for my liking. Just for fun, I coated some Oaxaca and Manchego cheese with some spices I use in my chorizo, such as garlic, smoked Spanish paprika and mild Chimayo. But, that’s another thread/recipe.

 Chile de Arbol1.jpg

After the smoke, I toasted the chiles in a dry skillet at medium heat, until they started to smoke.

Chile de Arbol2.jpg

I then removed them from the skillet to cool. I chopped the onions and garlic, and I put them in the skillet, along with a little olive oil, letting them cook until translucent.

Chil de Arbol3.jpg

I then put everything in a food processor along with the Cilantro, adding about ¼ cup of water at a time, as I pulsed it to the consistency I like. Lastly I added a little smoked sea salt and fresh ground black pepper

Chile de Arbol4.jpg



This is a very tasty/hot salsa. You might want to consider using 20-25 chile pods as a start.

chile de arbol5.jpg


It’s all good my friend.


post #2 of 7

wow that looks great.. Nice jobicon14.gif

post #3 of 7

Awesome.  But I'd expect nothing less from you rich.  Good job outta you!!!

post #4 of 7

That sounds like a great recipe!!! Thanks.

post #5 of 7

now that's what chips were made for.........nice salsa rich!

post #6 of 7






post #7 of 7

Now that is something I would like... Nice Job Rich...

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