Two ADDICTIVE Salsa Roja Recipes (Chile de Arbol & Chile Piquin)

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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

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Ingredients for Salsa Roja Recipe #2
– 1/2 c chile piquin
– 3 garlic cloves
– 5 Roma Tomatoes

[williammoore]

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!!

[SoapyCilantro]

Man Arnie, you’re seriously so good at teaching / presenting! Def got a way with words my dude

[q]

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.

[kevinsears]

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 YouTube cooking channel.

[donsolis]

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

[j.l.emerson]

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)

[Evan-bcnb]

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.

[susanbuentello]

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.

[BehindTheMustche]

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

[jrodtinn]

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

[cyrusatkinson]

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.

[BrentCizekPhoto]

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.

[ryanwells]

Hey i really appreciate how straight forward and well explained your recipes are. Thank you

[gadgetguy]

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.

[ginarodriguez]

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 💗

[iamcoolalot]

my mouth is watering just looking at these salsas

[ipoosk]

I think the chile de arbol version is my all time favorite salsa roja recipe. It's so simple yet flavorful and I keep coming back to it. I do only add about 7 chile de arbols though just to make it edible for everyone haha. Can't wait to put this on tacos tomorrow

[joshmartinez]

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

[PNW_Hawk]

You inspired me to make my own salsa, so I got the ingredients for both of these recipes and started with the Salsa Roja Piquin first as I have never had that pepper before. The lady at the little store I got the stuff from (Ironic, it just opened a few days ago and the only one in my town) warned me how hot they are. I only was able to get ¼ cups worth so went with that. I absolutely LOVE the flavor of this salsa. Those Piquin peppers have such a great smoky type of flavor. It had a little heat, but not overwhelming. It is addictive and I am having to exercise some discipline to not eat all of it before it even cools off..lol. Can't wait to make the Salsa Roja Chile de Arbol next. Thanks for the inspiration and presenting these recipes in such a fun, entertaining and informative way.

[Johnburris]

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