I’ve been searching the net for a recipe and have had no luck. I’m trying to find a recipe for this salsa they serve here in Texas. It is served warm as though it’s been cooked in a pot. It has no cilantro which is good since I’m allergic to it. I’ve asked for the recipe at several places but none will give it to me. 
The only info they did share was that it is made with Chili de Arbol peppers. If anyone knows how to make this I’d love your recipe. Even if it’s not exact it may be close. I’ve tried making it myself several times but I just cant get it.
if it’s red ,then this is what your looking for -
in a skillet heat some olive oil , toast the chiles but first remove stems and some seed ,put in blender add water to cover,garlic and cummin powder ,salt, liquify – pour back into skillet and simmer adding liquid as needed to get the thickness you like . thats it !
April 3rd, 2010 at 10:21 am
if it’s red ,then this is what your looking for -
in a skillet heat some olive oil , toast the chiles but first remove stems and some seed ,put in blender add water to cover,garlic and cummin powder ,salt, liquify – pour back into skillet and simmer adding liquid as needed to get the thickness you like . thats it !
References :
home-cooking
April 3rd, 2010 at 10:36 am
If you like your salsa with a bit of a tang to it, try this. Get about 5 or 6 tomatillos and roast them in a frying pan blackening the skin a bit on 5 or 6 sides. Toast some Chili de arbol chilies in a dry frying pan remove the stem and seeds first. (I use a wok.) Don’t burn the chilies or they become bitter. Soften chilies in boiling water or broth. Add 3 cloves of garlic, 1/4 of a small onion and tomatillos to a blender. Add liquid from chilies as needed and begin blending. Begin adding in the softened chilies until it reaches the desired heat level. Add Salt to taste. Simple but great tasting.
References :
April 3rd, 2010 at 11:04 am
Warm Chili de Arbol Salsa recipe
Ingredients
10-15 chiles de arbol
10 tomatillos
1/4 medium onion
2 cloves whole garlic
1 ripe avocado
10 stalks cilantro
salt, to taste
Serves / Yields
2 cups
Preparation Instructions
Remove the stems of the chiles and wash chiles and tomatillos thoroughly with warm running water. Peel and rinse both the onion and the garlic. In a medium sauce pan, filled with about five cups water (or as much water needed to cover the tomatillos and chiles)add the chiles and cook for about twelve minutes. Then, add the tomatillos and cook for another five minutes or until the tomatillos are starting to burst and are very pale green in color. In the meanwhile, peel and pit the avocado and dice it into 1/2 inch cubes. Also wash the cilantro and mince.
Once you are finished cooking the chiles and tomatillo, remove about 1/4 cup of the liquid and pour into a blender along with the onion and garlic. Puree for about 20 seconds until the ingredients look like a thick paste. (You will know the mixture is ready when you open the blender and your sinuses are instantly cleared.)
Then add the chiles and blend until they are liquified (about 30-40 seconds). Set the blender to chop and add the tomatillos and pulse the blender about two to four times so that the tomatillos are between slightly chunky and liquified. Pour the mixture into a serving dish and add the chopped cilantro, avocado, and salt to taste. Mix ingredients gently. Serve the salsa immediately as it will still be very warm.
Helpful Hints
In Mexican kitchens salsas are never used for chips, but are used to garnish all food from eggs, to meats, to poultry and fish. For quick meals, you can always add any kind of homemade salsa to cooked meat dishes and simmer.
This salsa will only keep for a couple days due to the avocado. However, if you omit the avocado, it will stay fresh, covered in the refrigerator for more than a week.
References :
http://www.thespicehouse.com/recipes/salsa-verde-con-chiles-de-arbol-recipe