Chile de Arbol Salsa
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Updated Jun 02, 2025, Published Apr 12, 2021
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Smoky, spicy, and downright addictive, my mom’s Chile de Árbol Salsa is a family favorite. If you’re someone who can handle serious heat, this delicious homemade salsa deserves a spot on your rotation—especially during grilling season. It pairs beautifully with beef, pork, and eggs, and it’s so easy to make, you’ll never want to buy store-bought again.
Table of Contents
What is Chile de Árbol Salsa?
Chile de árbol salsa is made with dried arbol chiles, garlic, onion, and tomato. These slender red chiles bring bold heat and an earthy, smoky flavor that makes this salsa unforgettable.
Literally translated as “tree chile,” chile de árbol gets its name from the woody stems of the bush it grows on. They’re sometimes called bird’s beak or rat’s tail chiles because of their shape. Popular in both Mexican and Southeast Asian cuisines, they retain their vibrant red color even after drying.
In terms of heat? They range from 15,000 to 30,000 Scoville Heat Units—about 6 times hotter than your average jalapeño. So if you’re new to this pepper, go slow. Read more: An Introduction to Mexican Chiles.
Why You’ll Love This Recipe
- Extra spicy and smoky – If you love bold salsa, this one brings the fire.
- Fast and easy – Just 10 minutes start to finish.
- Pantry-friendly – Uses simple ingredients you likely already have.
- Versatile – Serve it as a salsa dip, drizzle on tacos, or spice up breakfast.
- Better than store-bought –No preservatives or weird ingredients—just pure flavor.
Ingredients & Substitutions
You only need a few ingredients for this fiery salsa de chile de árbol:
- Dried chiles de árbol – Look for them in Mexican markets or the Hispanic aisle.
- Onion – White or yellow works great.
- Garlic – Adds a mellow richness.
- Tomatoes – Use canned or fresh; fire-roasted tomatoes add even more smoky flavor.
- Tomato sauce – Helps balance the spice.
- Salt – To bring it all together.
- Oil – Canola or olive oil both work well for frying.
Full ingredient list and quantities are in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Use fresh tomatoes instead of canned for a fresher flavor
- Add a splash of white vinegar for a hot sauce-style kick
- Skip the tomato sauce and use more tomatoes if you prefer a chunkier salsa
How to Make Chile de Árbol Salsa
This salsa is so easy to make. Watch the video in the recipe card to see it in action!
Step 1: Toast the chiles. Heat oil in a skillet and toast the chiles de árbol for 1 to 2 minutes, stirring constantly until they darken slightly and become fragrant.
Step 2: Add aromatics. Add onion and garlic to the pan and fry for another 2 minutes, stirring frequently.
Step 3: Blend. Transfer everything to a blender or food processor. Add tomatoes, tomato sauce, and salt. Blend until smooth with visible chile flecks.
Step 4: Taste & serve. Taste and adjust seasoning if needed. Serve at room temperature or slightly chilled.
Serving & Topping Suggestions
This spicy Chile de Árbol Salsa is the perfect way to add bold heat and smoky flavor to just about anything. Try it with:
- Tacos – Especially tacos de barbacoa, shredded beef brisket tacos, or tacos de papas dorados
- Huevos rancheros, huevos a la Mexicana, migas breakfast tacos, or breakfast burritos
- Classic nachos
- Beans or rice bowls
- Mexican soups – Like caldo de res, caldo de pollo, or caldo de albóndigas
- Chips – Make some homemade tortilla chips for a seriously spicy dip!
Chile de Árbol Salsa Expert Tips & Tricks
- Don’t over-toast the chiles – They burn quickly and can turn bitter.
- Remove seeds for less heat – Or reduce the number of chiles.
- Use gloves – When handling dried chiles to avoid skin irritation.
- Make it ahead – It keeps well and tastes even better the next day.
- Add more tomato sauce – If it’s too spicy after blending.
Storage Instructions
- Refrigerator – Store in a glass jar or sealed container for up to 1 week.
- Freezer – Freeze in small portions for up to 3 months.
- Let thaw and come to room temperature before serving.
Frequently Asked Questions
You can find dried chiles de árbol in most Mexican grocery stores, the Hispanic aisle of major supermarkets, or online.
No need to soak them—just lightly toast them in a dry or oiled skillet. Over-toasting will make them bitter, so watch them closely.
Yes! It tastes even better the next day. It keeps in the fridge for a week or in the freezer for up to 3 months.
Start with half the amount of chiles and add more to taste. You can also increase the tomato sauce to mellow the heat.
Yes, this salsa is great for canning—just follow proper safe canning procedures to preserve it for gifts or long-term storage.
More Recipes
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Chile de Arbol Salsa
Ingredients
- 1 teaspoon canola oil
- 20 chiles de arbol, stemmed (do not remove seeds or veins)
- 1 small white onion, quartered
- 2 cloves garlic
- 1 cup canned peeled whole tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon salt
Instructions
- Heat canola oil in a medium skillet over medium heat. Add chiles and toast for 1 to 2 minutes, stirring constantly so chiles are fried well and change color.
- Add onion and garlic and fry for 2 minutes, again stirring constantly.
- Transfer fried ingredients to a food processor or blender and add whole tomatoes, tomato sauce, and salt. Puree until salsa is smooth with specks of chiles. Add salt to taste.
- Serve at room temperature or slightly chilled.
- Serve as a salsa dip or to top off your favorite tacos or tostadas.
Video
Notes
- This recipe makes about 2 ½ cups of salsa.
- Too spicy? Add more tomato sauce to mellow out the heat.
- Serve as a dip with chips or spoon over tacos, tostadas, grilled meats, or eggs.
- Storage: Keep refrigerated in an airtight container for 3 to 5 days, or freeze for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best homemade salsa recipe ever!!
Great tasting recipe. In a pinch..canned is good but growing up, Mama would always use fresh tomatoes because she didn’t like canned foods except for Carnation Evap milk lol. Then it was ok to use canned. Isn’t funny how they passed on their thoughts to us.
Just made this and yes it’s hotter than hot. My bottom lip is peeling and tongue on fire. Favor is so delicious.
I made this recipe with fresh chile arbol from my garden. It is DELICIOUS! One of the best homemade salsa I’ve ever had.
Can I use fresh Arbol Chile instead of dried? Any difference in prep?
I tried the arbol salsa.WOW!!! That is right up my alley. Very easy to make. Thank YouRobert
Made this recipe twice. Once using fresh tomatoes and the other way as written. I much prefer the way as written. Though if I had some really bomb heirloom tomatoes fresh from the garden or farmers market it might be different. Store-bought though? Much better to use canned tomatoes.
This is also very spicy which is much appreciated as I love heat. All the ‘spicy’ salsa I’ve tried recently has been a huge letdown in flavor except this one. Very good on tacos or just with tortilla chips. This has made its way onto my rotation. Thanks!
This is pretty amazing salsa, the first time I made it I didn’t have canned tomatoes, I only had a couple vine ripened tomatoes so I put a little grapeseed oil in a pan and seared those on med/low covered for a bit. I feel the grapeseed oil gives it a better flavor in my opinion especially when roasting the peppers. It was very spicy and I’m in love this is a go to salsa recipe now. I’m a garlic lover as well so I ended up using 5-6 cloves and that was perfect for me. The second time I used Shallots instead of white onion and that too came out amazing! Canned tomatoes didn’t really ruin it for me. I did use organic and It works either way for me however, I feel the quality of arbol peppers will effect the outcome no doubt so pick up some nice aromatic ones!
Hat’s off to the chef and thank you for sharing!
Canned tomatoes?
Fuck outta here