Chile de Arbol Salsa is a spicy, flavorful Mexican salsa made with dried arbol chiles. It’s perfect for adding a punch of heat and smokiness to your favorite dishes like tacos, grilled meats, or even as a dip for chips. Here’s a simple and delicious recipe to make this salsa at home:
Chile de Arbol Salsa Recipe
Ingredients:
- 10-12 dried arbol chiles
- 1 medium tomato
- 1 small onion, roughly chopped
- 1 garlic clove, peeled
- 1 tablespoon vegetable oil (or any oil of your choice)
- 1/2 cup water (or more for desired consistency)
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon lime juice (optional, for added freshness)
- 1/4 teaspoon sugar (optional, to balance the heat)
Instructions:
1. Toast the chiles:
- Heat a skillet over medium heat. Once hot, add the dried arbol chiles and toast them lightly, turning occasionally, for about 1-2 minutes. Be careful not to burn them, as this can make the salsa bitter.
- Once toasted, remove the chiles from the pan and let them cool slightly. Remove the stems and seeds from the chiles (you can keep the seeds for extra heat if you prefer).
2. Cook the vegetables:
- In the same skillet, add the oil and heat over medium. Add the chopped onion and garlic clove, and cook for 3-4 minutes, until softened and slightly golden.
- Add the tomato to the skillet and cook for another 5 minutes, until the tomato softens and begins to release its juices.
3. Blend the salsa:
- In a blender or food processor, add the toasted chiles, cooked onion, garlic, and tomato. Pour in 1/2 cup of water (or more if needed for blending) and blend until smooth. Add salt to taste and adjust the consistency with more water if you like your salsa thinner.
- If you’d like a touch of brightness, you can add lime juice and a pinch of sugar to balance the heat.
4. Taste and adjust:
- Taste the salsa and adjust the seasoning as needed—more salt, lime, or water for consistency. If it’s too spicy, you can add more tomato or a bit of sugar to mellow out the heat.
5. Serve:
- Transfer the salsa to a bowl and serve with tacos, grilled meats, roasted vegetables, or as a dip with tortilla chips.
Tips:
- Adjust the heat: The more seeds you leave in the chiles, the spicier the salsa will be. You can remove most of the seeds if you prefer a milder salsa.
- Storage: The salsa can be stored in an airtight container in the fridge for up to a week. The flavors tend to develop and deepen over time.
- Other variations: Add a handful of cilantro or a small piece of chipotle pepper for extra flavor complexity.
This Chile de Arbol Salsa is perfect for those who love bold, spicy flavors. It’s quick, easy, and a great way to add some heat to any meal!