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🌶️ Salsa de Chile de Árbol

A smoky, spicy salsa perfect for pairing with tacos, grilled meats, or as a dip for tortilla chips.

Ingredients

  • 15–20 dried chile de árbol peppers (adjust for desired heat level)
  • 2 medium tomatoes
  • 2 medium tomatillos, husked
  • 2 cloves garlic
  • 1/4 medium white onion
  • 1/2 cup water (or more for desired consistency)
  • Salt, to taste

Instructions

  1. Toast the Chiles:

  2. In a dry skillet over medium heat, lightly toast the dried chile de árbol peppers until fragrant, about 1–2 minutes. Be careful not to burn them.

  3. Boil the Vegetables:

  4. In a saucepan, bring the water to a boil.
  5. Add the tomatoes, tomatillos, and garlic cloves.

  6. Boil for about 10 minutes, until the vegetables are softened.

  7. Blend the Salsa:

  8. Drain the boiled vegetables and transfer them to a blender.
  9. Add the toasted chiles, white onion, and salt.

  10. Blend until smooth, adding more water if necessary to reach desired consistency.

  11. Serve:

  12. Transfer the salsa to a serving bowl.
  13. Serve immediately with tacos, grilled meats, or as a dip for tortilla chips.

Storage

  • Store any leftover salsa in an airtight container in the refrigerator.
  • Best consumed within 5–7 days.
  • Stir before serving, especially if it has been refrigerated for a few days.

Notes

  • For a milder salsa, reduce the number of chile de árbol peppers or remove the seeds before toasting.
  • This salsa pairs well with tacos al pastor, carne asada, or grilled chicken.
  • Adjust the amount of salt to taste.

Watch the original recipe