Chile de Árbol Salsa Recipe
A bold, taquería-style chile de árbol salsa made with toasted chiles, garlic, and tomatoes for a smooth, spicy finish that’s perfect for tacos, grilled meats, and breakfast dishes.
Ingredients
- 20 –25 dried chile de árbol peppers stems removed
- 2 medium tomatoes
- 2 garlic cloves
- 2 tablespoons neutral oil
- ½ teaspoon kosher salt plus more to taste
- ½ –¾ cup hot water
Instructions
- Heat a dry skillet over medium heat and toast chiles for 10–15 seconds per side until fragrant. Do not burn.
- In the same skillet, blister tomatoes and garlic until softened and lightly charred.
- Soften toasted chiles in hot water for about 5 minutes.
- Add all ingredients to a blender and blend until smooth.
- Adjust texture with additional water until thin and pourable.
- Taste and adjust salt.
- Let salsa rest for 10–15 minutes before serving.
Notes
- Toasting the chiles quickly prevents bitterness.
- For milder heat, reduce the number of chiles or add one extra tomato.
- Blend longer for smoother texture.
- Salsa will taste even better after resting overnight.