Description
Fiery chile de arbol salsa ignites Mexican culinary passion with its bold, smoky essence. Roasted peppers and garlic create a zesty condiment you’ll drizzle on everything from tacos to grilled meats.
Ingredients
Scale
Main Ingredients:
- 15–20 dried chile de arbol peppers
- 2 Roma tomatoes
- 2 cloves garlic
- 1/4 medium onion
Seasoning:
- 1/4 teaspoon salt
- 1 tablespoon white vinegar (optional)
Cooking Ingredients:
- 1 tablespoon vegetable oil
- 1/2 cup water
Instructions
- Heat a dry skillet over medium-high heat and carefully toast the chiles for 1-2 minutes, releasing their aromatic essence and deepening their complex flavor profile.
- In the same skillet, char tomatoes, garlic, and onion until they develop a rich, smoky exterior and become tender, approximately 4-5 minutes.
- Transfer the toasted chiles, charred vegetables, salt, water, and optional vinegar into a blender, processing until the mixture transforms into a silky, uniform sauce with no visible chunks.
- Warm a small amount of oil in a saucepan and gently simmer the blended salsa for 5-7 minutes, stirring intermittently to prevent sticking and allow the flavors to meld and intensify.
Notes
- Carefully select dried chiles for authentic smoky flavor, choosing a mix like guajillo and arbol for balanced heat and complexity.
- Adjust spice levels by removing chile seeds for milder sauce or keeping them for extra kick, allowing personalized heat intensity.
- Use cast iron skillet for superior toasting and charring, enhancing natural sweetness and developing deeper roasted notes in vegetables.
- Consider adding splash of apple cider vinegar for bright acidity that complements the deep, smoky undertones of the sauce.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 45
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg