Description
Chili de Arbol Salsa is a vibrant, spicy Mexican condiment made by toasting dried arbol chilies and blending them with sautéed tomatoes, garlic, and onion. This homemade salsa is smoky, rich in flavor, and perfect for adding a fiery kick to tacos, grilled meats, and more.
Ingredients
Scale
Main Ingredients
- 6-8 dried arbol chilies
- 2 medium tomatoes
- 2 cloves garlic
- 1/4 cup onion
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sugar (optional)
- 1/2 cup water (more if needed)
Instructions
- Toast the chilies: In a dry skillet over medium heat, toast the dried arbol chilies for about 1-2 minutes, flipping regularly to avoid burning, until fragrant and aromatic.
- Prepare the ingredients: Remove the stems and seeds from the toasted chilies. Roughly chop the tomatoes, onion, and garlic to prepare for cooking.
- Cook the tomatoes and aromatics: Heat vegetable oil in a pan over medium heat. Add the garlic and onion, cooking until the onion becomes soft and translucent. Then add the chopped tomatoes, cooking for 5-7 minutes until they soften and develop a slight char for depth of flavor.
- Blend the salsa: Transfer the toasted chilies and cooked tomato mixture to a blender. Add salt, optional sugar, and 1/2 cup of water. Blend until smooth, adding additional water if necessary to reach your preferred salsa consistency.
- Adjust seasoning: Taste the salsa and adjust salt and sugar as needed to balance the flavors.
- Serve: Pour the finished salsa into a serving bowl. Serve immediately or refrigerate for up to one week to allow flavors to meld and for later use.
Notes
- Be careful when toasting chilies to avoid burning, which can impart bitterness.
- Removing seeds helps control heat level, so adjust based on your spice preference.
- For a thinner salsa, add more water gradually during blending.
- This salsa pairs wonderfully with tacos, grilled meats, or as a dip for chips.
- Store in an airtight container in the refrigerator for up to 7 days.
