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

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.

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

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

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.

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.

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.

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)

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.

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

Yeah this recipe is LEGIT!! Just tried this out with fresh romas from my garden. SOOO GOOD!

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

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.

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

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

Just made some right now my brutha!!! Had to take a time out from cooking just to let you know! Thanks! Love the way you always include your family by always saying "WE".. Salute 🫡 for that! It tells me what kind of man you are.

Shout out from Kerrville Texas!! We made 3 Salsas from your videos today! They are an absolute HIT in the House!!! We love your videos!! Keep doing what you do, God Bless you and your Family. Merry Christmas and Happy New Year 🎄🎉

Love this! I'll add it to my hot sauce recipes. My favorite is with chili tepins!

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 💗

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.

I won’t make salsa without chicken or tomato bullion. Love the way it comes out. When I saw you put all those piquins I knew it was going to be hot lol.