Chile de Arbol Salsa
This fiery Chile de Árbol Salsa is smoky, spicy, and packed with bold flavor. Made with dried arbol chiles, garlic, and tomatoes, it’s a quick and easy salsa that comes together in minutes—perfect for drizzling over tacos, spooning onto eggs, or serving with chips if you dare!
Servings: 2 cups
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
Serving: 2tablespoons | Calories: 8kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 134mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg