Chile de Árbol Salsa
This vibrant and spicy salsa is made with dried chili de árbol peppers, offering a smoky, fiery kick. Perfect for tacos, burritos, grilled meats, or as a bold dip for tortilla chips, this salsa is a must-try for heat lovers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1 cup 1x
- Category: Condiments, Dips
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 20 dried chili de árbol peppers
- 2 Roma tomatoes
- 1 garlic clove, peeled
- 1/4 small white onion
- 1 tablespoon apple cider vinegar or lime juice
- 1/2 teaspoon salt (to taste)
- 1/4 cup water (adjust as needed)
- 1 tablespoon vegetable oil
Instructions
- Toast the Peppers:
- Heat a skillet over medium heat. Add the chili de árbol peppers and toast for 30–60 seconds, stirring frequently, until fragrant and slightly darkened. Be careful not to burn them. Remove from heat and set aside.
- Roast the Vegetables:
- In the same skillet, add the tomatoes, garlic, and onion. Roast for 5–7 minutes, turning occasionally, until charred and softened.
- Blend the Salsa:
- In a blender, combine the toasted chili de árbol peppers, roasted vegetables, apple cider vinegar or lime juice, salt, and water. Blend until smooth. Add more water for a thinner consistency if desired.
- Sauté the Salsa:
- Heat the vegetable oil in the skillet over medium heat. Pour the blended salsa into the skillet and simmer for 5–7 minutes, stirring occasionally, to enhance the flavors.
- Adjust Seasoning:
- Taste and adjust salt or vinegar as needed. Let the salsa cool slightly before serving.
- Serve and Enjoy:
- Serve with tacos, grilled meats, or tortilla chips, or use as a spicy topping for your favorite dishes.
Notes
- For a milder salsa, remove the seeds from the chili de árbol peppers before toasting.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Add a teaspoon of sugar if the salsa is too tangy or spicy for your taste.
Find it online: https://ukfinda.com/chile-de-arbol-salsa/