Chile de Árbol Salsa

This chile de árbol salsa (salsa de chile de árbol) is thin, smooth, and boldly spicy, with classic taquería-style heat. Perfect for tacos, beans, and soups.

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Appetizers, Dips, Salsas, Sauces, Topping

Cuisine: Mexican

Servings: cups

Author: Julie Gaeta

Ingredients

20-30 dried chile de árbol stems removed
12 ounces tomatillos (about 8-10) husked and rinsed
2 Roma tomatoes
1 small white or yellow onion quartered
6-8 cloves garlic
2 cups water
1 tablespoon sea salt or to taste

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Instructions

Heat a large cast-iron or heavy skillet over medium heat. Add the dried chile de árbol and stir constantly until fragrant and lightly blistered, about 1-2 minutes. Do not burn. Remove from pan and transfer to blender.
In the same skillet, add tomatillos, tomatoes, and onion. Cook until softened and blackened in spots, turning occasionally, about 8-10 minutes.
Add water and garlic (be careful as there may be splattering). Bring to a boil, then reduce heat and simmer 5-8 minutes to soften fully.
Transfer everything to a blender with salt. Blend on medium speed until smooth (see Note about blending).
Enjoy immediately or let the salsa sit for 10-30 minutes before serving. The heat will mellow slightly as it rests.

Notes

Vegetables cook at different speeds. Remove anything that softens or blackens to prevent bitterness.
Avoid prolonged high-speed blending, which can make the salsa foamy.
For a richer, deeper flavor, simmer the blended salsa in 1-2 teaspoons oil for 2-3 minutes.
For less heat, use 15-20 chiles or shake out some seeds before blending.
Chile de árbol burns fast. If they turn black all over, they’ll taste bitter. You’re looking for fragrant, lightly blistered, and slightly darkened, not scorched.
For a richer, more taquería-style salsa, simmer the blended salsa in 1–2 teaspoons of oil for 2–3 minutes. It deepens the color and slightly smooths the heat.
Traditional chile de árbol salsa is charred in a dry skillet. If your pan isn’t well-seasoned, you can add 1-2 teaspoons oil to prevent sticking.

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