Chili de Árbol Salsa

Here’s a bold and flavorful Chili de Árbol Salsa recipe—perfect for tacos, grilled meats, or adding a spicy kick to just about anything.

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🌶️ Chili de Árbol Salsa (Salsa Roja Picante)

Ingredients:

• 15–20 dried chiles de árbol (adjust to heat preference)

• 2 medium Roma tomatoes (or 3 if small)

• 2 garlic cloves (peeled)

• 1/4 small white or yellow onion

• 1/2 teaspoon salt (or to taste)

• 1 tablespoon oil (vegetable or olive oil)

• 1/2 cup water (for blending, adjust for consistency)

• Optional: 1–2 tablespoons vinegar or a squeeze of lime (for tang)

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Instructions:

1. Toast the chiles:

   • In a dry skillet over medium heat, toast the chiles de árbol for about 30 seconds, stirring constantly. They should darken slightly and become fragrant—do not burn, or they’ll turn bitter.

   • Remove and set aside.

2. Sauté aromatics:

   • In the same skillet, add 1 tbsp of oil.

   • Sauté the tomatoes, onion, and garlic until slightly charred and soft (about 5–7 minutes).

3. Blend:

   • In a blender or food processor, combine the toasted chiles, sautéed tomatoes/onion/garlic, salt, and water.

   • Blend until smooth (or leave it slightly chunky if you prefer).

   • Taste and adjust salt. Add vinegar or lime juice if desired for acidity.

4. Optional final step:

   • For extra flavor, heat a small amount of oil in a saucepan and lightly simmer the blended salsa for 3–5 minutes to deepen the flavor.

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✅ Tips:

• For less heat, remove the seeds from the chiles before toasting.

• You can substitute part of the chiles de árbol with guajillo or pasilla for a milder version.

• Store in the fridge for up to a week.

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Would you like a roasted or smokier variation? Or one with tomatillos or peanuts added (a regional twist)?