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.
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
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, so remove anything that softens or blackens too much before the rest is done. This helps prevent bitterness.
- For less heat, use 15-20 chiles or shake out some of the seeds before blending.
- You can add the toasted chiles to the simmering water with the vegetables for a few minutes to soften them before blending. I don’t always do this, but it helps them blend more smoothly and can slightly mellow the sharper heat.
- Avoid prolonged high-speed blending, which can make the salsa foamy.
- 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.
- I usually char everything in a dry skillet, but if your pan isn’t well-seasoned or the vegetables start sticking, add 1-2 teaspoons of oil.
- Sometimes I stir in a little finely diced fresh onion after blending for extra freshness and texture.
Chile de árbol burns fast. Stir constantly while toasting and pull the chiles once they smell fragrant and look lightly blistered. You want them slightly darkened, not scorched.
Nutrition
Calories: 62kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 2007mg | Potassium: 448mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1164IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg
