Arbol salsa for birria (Salsa para birria)

Arbol chillies are bright red with a spicy, acidic flavour. Because of their shape, they are also called pico de Pajaro, “bird beak,” or cola de rata, “rat tail.” These are common chillies used extensively in salsas, stews, and mole sauces.

This is a spicy salsa, and the bright red should be a warning. Although it is generally believed that any salsa can be served with any dish, this is untrue. Specific salsas have been created for dishes based on their pairing.

This salsa is served primarily with Birria al res, slow-roasted goat or beef. The salsa cuts through the fat and brightens up the heavy meat. The salsa is bold and should be added with caution.

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Ingredients:

20 arbol chillies

1 cup water

1/4 cup apple cider vinegar

A pinch of dried oregano, Mexican preferred

4 garlic cloves

1/2 teaspoon pepper

Salt, to taste

Roast the chillies in a frying pan until aromatic and puffed up. Soak them in water for 30 minutes until they are softer.

Add the chillies, vinegar, oregano, garlic, pepper and salt to a small blender and pure2e to a smooth paste. Add a bit of the soaking water for thin salsa,

marinate for at least 3-4 hours for a smoother flavour. I usually make this salsa the day before.

Serve at room temperature.