Smoky dried jalapeños and chile de árbol stewed with tomatoes (Salsa de chipotle y chile de árbol) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 62) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Large toasted corn tortilla topped with refried beans and grilled marinated flank steak (Tlayuda con tasajo); Crispy fried corn tortillas filled with potatoes, chorizo, refried beans, and steak (Tacos envenenados)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alexandra_zpdtlt on February 08, 2026

    Used 3 arbols and 2 chipotles but removed 1 chipotle before blending - was still smoky without being too much with a good amount of heat. Added juice from ~1 lime.

  • RachaelHeath09 on August 19, 2023

    Absolutely love this one. Easy and always a hit.

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