Home >> Salsas and Dips >> Muleteer Salsa to the 3 Chilies
This recipe is one more example of the wide variety of salsas that exist in the Mexican cuisine. Simple preparations, popular ingredients and different details; give us almost an infinite listing of salsas – with which you can accompany the exquisite dishes of the Mexican gastronomy.
The muleteer salsa to the 3 chilies is a very spicy salsa, with a slightly acidic touch because it has the combination of tomato and tomatillo. It also has a point of freshness coming from the coriander and a smoky touch since many of its ingredients are roasted. The 3 chilies that are used in the preparation are the guajillo pepper, the cascabel pepper and the arbol pepper; a very potent combination.
The set of ingredients provides us an exquisite salsa, perfect for accompanying any dish with beef like a good steak with onions , some tacos al carbon or some delicious fried beef tacos. Serve the dish with a portion of pot beans and you will have a delicious meal that will delight everyone.
About the Recipe
In this preparation many ingredients are going to be roasted and then everything is blended, only
a little patience
The recipe is prepared with 2
arbol peppers and it is a very spicy chili. If you want your salsa less spicy reduce the chilies quantity.
Among the chilies that are used in the recipe is the cascabel pepper, which we don’t recommend to substitute it. In an extreme case that you cannot find it you could use morita pepper.
20 minutes are needed in the preparation.
Ingredients 4 Cascabel Peppers (.8 oz) 4 Guajillo Peppers (1.4 oz) 4 Tomatillos (7 oz) 2 Arbol Peppers (.2 oz) 1 Tomato (7 oz) 1/2 Onion (2.4 oz) 1 Garlic clove (.1 oz) 3 Coriander sprigs (1 oz) 1/2 tablespoon of Salt
Cookware 1 Griddle 1 Blender 1 Bowl 1 Cutting Board 1 Tongs 1 Knife
Directions Roast the Guajillo Peppers
Remove the seeds of 4 cascabel peppers and 4 guajillo peppers, then reserve.
Put on a griddle over
medium heat the 4 guajillo peppers with the ones you worked and roast them for about 4 minutes, until all their sides are well roasted; move them regularly with some tongs.
Transfer from the
griddle to a bowl, with the tongs, the guajillo peppers that were roasted.
Cover the guajillo peppers that were roasted with very hot water and leave them
soaking for about 10 minutes, until they are soft.
While the Chilies Soak
Put on the griddle over medium heat:
The 4 Cascabel Peppers with the ones you worked.
2 Arbol Peppers.
Roast the arbol peppers for approximately 1 minute and the cascabel peppers for about 2½ minutes, until all their sides are lightly roasted; move them regularly with the tongs.
Don´t roast the chilies for a long time because . its flavor becomes bitter
Transfer from the griddle to a blender, with the tongs, the chilies that were roasted; then set aside.
Put on the griddle over
Roast the griddle ingredients for about 4 minutes, until all their sides are moderately roasted; move them regularly with the tongs.
Transfer from the griddle to the blender, with the
tongs, the tomatillos and the tomato that were roasted; then set aside.
10 minutes later...
Verify that the guajillo peppers that were left soaking are soft, if not leave them soaking for a longer time.
Transfer from the bowl to the blender, with the
tongs, the guajillo peppers that were soaked.
Also add in the blender:
1 Garlic clove.
1/2 tablespoon of Salt.
Blend very well the ingredients.
A Powerful Combination
* This salsa will last you in the fridge approximately 1 week.
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