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 medium white or yellow onion quartered
6-8 cloves garlic
2 cups water
1 tablespoon sea salt or to taste
2 teaspoons neutral oil optional
finely diced white onion optional, to taste
chopped fresh cilantro optional, to taste

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. Remove them from the pan.

Chile de árbol burns quickly. Keep the chiles moving and remove them as soon as they smell fragrant and look lightly blistered. You want them slightly darkened, not scorched.

Add the tomatillos, tomatoes, and onion to the same skillet. Cook for 8–10 minutes, turning occasionally, until softened and blackened in spots.
Carefully add the water, garlic, and toasted chiles. Bring to a boil, then reduce the heat and simmer for 5–8 minutes, until softened.
Transfer everything to a blender and add the salt. Blend on low speed to your preferred texture, stopping sooner for a little texture or blending longer for a smooth salsa.
The salsa is ready to serve. For deeper color and a richer, more rounded flavor, continue to the optional oil finish. Otherwise, skip to the final step.
Heat the oil in the skillet over medium heat. Carefully pour in the blended salsa (it will splatter). Reduce to a low simmer and cook uncovered for about 10 minutes, stirring occasionally. Simmer for up to 20 minutes for a thicker salsa. Add a splash of water to thin it if needed, then taste and adjust the salt. Remove from the heat.
Stir in the optional diced onion and cilantro, or add them to individual servings.

Notes

Adjust the heat: Use 7–20 chiles for less heat or 30 or more for a hotter salsa. Start with fewer if you’re unsure; chile de árbol gets intense fast.
Skillet tip: I char everything in a dry skillet. The vegetables may cook at different rates, so remove each one when softened and blackened in spots. A little sticking is normal.
Chile option: Add the toasted chiles straight to the blender, or simmer them with the vegetables first. Simmering softens them so they blend more smoothly.
Blending tip: Blend on low and stop when you like the texture. Blending too long or too fast can make the salsa look lighter and foamy, although it will settle as it sits.
Oil-free option: Skip the oil finish and serve the salsa straight from the blender- it’s delicious either way. The oil deepens the color and gives it a richer, more rounded flavor; simmering longer also makes it thicker.
Fresh onion and cilantro: Add them shortly before serving for the freshest flavor and texture. They can be stirred into the whole batch, but they will soften as the salsa sits. If freezing, leave them out and add them after thawing.
Handle with care: Chile de árbol can irritate your skin and eyes. Wear gloves if you’re sensitive, and wash your hands well afterward.

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