Chile de Arbol Salsa
Chile de Arbol Salsa is a bold and spicy Mexican salsa made with roasted chile de árbol peppers, tomatillos, and garlic. It’s smoky, flavorful, and the perfect way to add heat to tacos, burritos, grilled meats, and more.
Reader Shane Says: “This is so good! I have been trying to figure out how to make this for a long time, after having it in Laredo, TX the first time. It came out perfectly. I will definitely be making this again and again.” ★★★★★
If you’ve never made homemade salsa before, this is a great recipe to start with. It comes together with just a handful of ingredients and delivers authentic Mexican flavor that’s easy to customize. If you prefer something milder, be sure to try my Salsa Verde.
Ingredient Notes
You only need a few simple ingredients to make this spicy homemade salsa.
- Dried chile de árbol: These slender dried peppers add the salsa’s signature smoky heat. Remove some of the seeds for a milder salsa.
- Tomatillos: Fresh tomatillos balance the heat with their bright, tangy flavor. Remove the husks and rinse away the sticky coating before roasting.
- Garlic: Roasting the garlic mellows its sharpness and adds depth to the salsa.
- Water: Helps blend the salsa to your preferred consistency.
- Salt: Enhances all of the flavors. Taste and adjust before serving.
Tips and Notes
- Toast the peppers gently. A quick toast brings out their flavor, but avoid burning them or the salsa can become bitter.
- Let the tomatillos cool slightly. This helps mellow their bitterness before blending.
- Adjust the consistency. Add a little extra water if you prefer a thinner salsa.
- Taste before serving. The flavors continue to develop after blending, so adjust the salt if needed.
- Customize the heat. Add a roasted serrano or habanero for more spice, or blend in a roasted Roma tomato for a milder salsa.
How to Make Chile de Arbol Salsa
- Lightly toast the dried chile de árbol peppers in a dry skillet until fragrant, then roast the tomatillos and garlic until they’re softened and lightly charred.
- Transfer everything to a blender with water and salt, then blend until smooth. Taste and adjust the seasoning before serving.
Serving and Storage
Chile de Arbol Salsa pairs well with tacos, burritos, quesadillas, grilled meats, eggs, and tortilla chips. It’s also delicious spooned over enchiladas or roasted vegetables.
Store the salsa in an airtight jar or container in the refrigerator for up to 7 days.
Chile de Arbol Salsa FAQs
Yes. In fact, the flavor continues to develop after a few hours in the refrigerator, making it a great make-ahead salsa for parties and meal prep.
No. Simply remove the papery husks and rinse off the sticky coating before roasting. The skins soften during cooking and blend smoothly into the salsa.
This recipe is designed for dried chile de árbol peppers, which provide the signature smoky flavor. Fresh chile de árbol peppers will produce a different flavor and texture.
Pair this Chile de Arbol Salsa with these Mexican favorites
Chile de Arbol Salsa Recipe
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Equipment
- Blender or Food Processor
Ingredients
- ½ pound Tomatillos
- 15-20 Dried Chile de Arbol
- 1 Garlic Clove
- ¼ cup Water
- Salt to Taste
Instructions
- Peel the husk from the tomatillos and wash them well to remove the waxy residue. Allow to dry.
- Remove stems from chile de arbol pods. You can also remove the seeds if you want it less seedy and spicy. Place chiles de arbols in a dry skillet over medium heat. Toast lightly to bring out the aroma, but don't burn them. Transfer toasted chiles to a blender and set aside.
- Place dry tomatillos in the same skillet (no oil). Roast tomatillos over medium heat for about 10-15 minutes, until they blister and soften. Turn off the heat and leave them on the skillet to cool and soften more for a few minutes.
- Add ¼ cup of water to the blender or food processor with the chiles and blend until a paste forms. Then add cooled and softened tomatillos, garlic, and salt to the blender. Pulse until salsa is incorporated and the desired consistency is reached. Taste to see if additional salt is needed.Salsa can be used right away or stored in a sealed jar in the refrigerator.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
I live in a country that doesn’t have tomatillos. Can I use Roma tomatoes instead?
Hi Kereena, yes you can use roma tomatoes, just keep in mind it won’t be as tart as the tomatillos, but still taste great. Most Mexican salsa’s use tomatoes as the base. Please let me know how it turns out!
This is so good! I have been trying to figure out how to make this for a long time, after having it in Laredo, TX the first time. It came out perfectly. I will definitely be making this again and again.
I’m so glad you enjoyed the salsa! I’m originally from San Antonio, TX 🙂