Why You’ll Love This Recipe
- Bold Flavor: The combination of toasted chile de árbol peppers with fresh tomatoes and garlic creates a rich and smoky taste that elevates any meal.
- Adjustable Heat: By varying the number of chiles, you can customize the spiciness to suit your palate.
- Versatile Use: This salsa complements a wide range of dishes, from traditional Mexican fare to grilled meats and even breakfast eggs.
- Simple Ingredients: With just a handful of pantry staples, you can whip up this delicious salsa in no time.
Ingredients
- 15–20 dried chile de árbol peppers (adjust to your spice preference)
- 2 Roma tomatoes
- 2 garlic cloves
- 1/4 medium onion
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1 tablespoon white vinegar (optional, for added tanginess)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Toast the Chiles: Heat a dry skillet over medium heat. Add the dried chile de árbol peppers and toast for 1-2 minutes, stirring frequently to prevent burning. Remove when they become fragrant and slightly darker. Set aside.
- Cook the Tomatoes and Garlic: In the same skillet, add the Roma tomatoes, garlic cloves, and onion. Cook until the tomatoes and onion are slightly charred and softened, about 5-7 minutes.
- Blend the Ingredients: Transfer the toasted chiles, cooked tomatoes, garlic, onion, salt, vegetable oil, and water to a blender. Blend until smooth. If you prefer a thinner consistency, add more water as needed.
- Add Vinegar (Optional): For an extra tangy flavor, add the white vinegar to the blender and pulse to combine.
- Adjust Seasoning: Taste the salsa and adjust the salt or vinegar according to your preference.
- Serve: Pour the salsa into a serving bowl and let it cool to room temperature. Serve with tortilla chips or as a topping for your favorite dishes.
Servings and Timing
- Servings: This recipe yields approximately 2 cups of salsa, serving about 8 people.
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Milder Version: Reduce the number of chile de árbol peppers or substitute with milder dried chiles like guajillo or pasilla to decrease the heat level.
- Roasted Flavor: Roast the tomatoes, garlic, and onion in the oven until charred for a deeper, smoky flavor.
- Herbal Twist: Add a handful of fresh cilantro to the blender for a fresh, herbal note.
- Citrus Infusion: Incorporate a squeeze of fresh lime juice to add a bright, citrusy element to the salsa.
Storage/Reheating
- Storage: Transfer the salsa to an airtight container and refrigerate for up to one week.
- Freezing: For longer storage, freeze the salsa in a freezer-safe container for up to three months. Thaw in the refrigerator before use.
- Reheating: While this salsa is typically served at room temperature or chilled, if you prefer it warm, gently heat it in a saucepan over low heat until warmed through.
FAQs
What is chile de árbol?
Chile de árbol is a small, slender Mexican pepper known for its potent heat and smoky flavor. It’s commonly used in salsas and hot sauces.
How spicy is this salsa?
This salsa is quite spicy due to the chile de árbol peppers, which have a Scoville rating between 15,000-30,000 SHUs. Adjust the number of peppers to control the heat level.
Can I use fresh chiles instead of dried?
Yes, but the flavor will differ. Dried chiles offer a more concentrated and smoky taste compared to fresh ones.
Is it necessary to remove the seeds from the chiles?
Removing the seeds can reduce the heat slightly and result in a smoother texture, but it’s optional. Many traditional recipes include the seeds.
How can I make the salsa less spicy?
To reduce the spiciness, use fewer chile de árbol peppers or substitute with milder chiles like guajillo. Adding more tomatoes can also help balance the heat.
What dishes pair well with this salsa?
This salsa complements tacos, grilled meats, eggs, and can be used as a dip for tortilla chips. It’s versatile and adds a spicy kick to many dishes.
Can I add other ingredients to enhance the flavor?
Absolutely! Consider adding fresh cilantro, lime juice, or roasted tomatillos for additional depth and complexity.
How long does the salsa last in the refrigerator?
When stored in an airtight container, the salsa can last up to one week in the refrigerator.
Chile de Árbol Salsa
- Total Time: 25 minutes
- Yield: 2 cups (approximately 8 servings)
- Diet: Gluten Free
Description
Chile de Árbol Salsa is a spicy and smoky Mexican condiment made with dried chile de árbol peppers, tomatoes, and garlic. Perfect for tacos, grilled meats, or as a zesty dip for tortilla chips. Customize the heat to suit your taste!
Ingredients
- 15–20 dried chile de árbol peppers (adjust for spice level)
- 2 Roma tomatoes
- 2 garlic cloves
- 1/4 medium onion
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1 tablespoon white vinegar (optional, for tanginess)
Instructions
- Toast the Chiles: Heat a dry skillet over medium heat. Toast chile de árbol peppers for 1-2 minutes until fragrant. Set aside.
- Cook Tomatoes & Garlic: In the same skillet, char the tomatoes, garlic, and onion until softened (5-7 minutes).
- Blend Ingredients: In a blender, combine toasted chiles, charred veggies, salt, oil, and water. Blend until smooth. Add water for desired consistency.
- Optional Vinegar: Add vinegar for tanginess and pulse to combine.
- Adjust Seasoning: Taste and adjust salt or vinegar.
- Serve: Pour into a bowl and cool. Serve with tortilla chips or as a topping.
Notes
- Adjust spice level by reducing chiles or using milder varieties.
- For a deeper flavor, roast the tomatoes, garlic, and onion in the oven.
- Add lime juice or fresh cilantro for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
