Salsa de Arbol
Fiery hot but still creamy and delicious, a little of this Salsa de Arbol goes a long way! Add great Mexican chili flavor to your tacos, tostadas, burritos, and more!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Sauces / Spices / Dressings
Cuisine: Mexican
Keyword: hot sauce, salsa, Salsa de Arbol
Servings: 8 servings
Calories: 51kcal
- 2 tablespoons vegatble oil
- 1/2 onion roughly chopped
- 3 roma tomatoes roughly chopped
- 4 cloves garlic roughly chopped
- 1 ounce dried chiles de arbol about 6-8, seeds removed
Add the oil to a skillet and heat it over medium heat. Add the chilis and toast them in the skillet for 1 minute, turning often so they don't burn.
Remove the chiles from the skillet and put them into a small bowl. Cover the chilis with enough water to cover them.
Add the onions and garlic to the remaining oil in the skillet and sautee until the onion just starts to soften, about 4 minutes.
Add the tomatoes to the skillet and cook an additonal 2-3 minutes just until the tomatoes start to soften.
Add the soaked chilis, onions, garlic, and tomatoes to a blender. Blend on high to create a smooth sauce. Add a tablespoon of chili soaking water at a time to thin the sauce to a pourable consistency.
Serve and enjoy!
Chef Jenn's Tips
- When toasting the chiles in oil, don't burn them! If they look black, they're burned - start over. Burned chilis will make your salsa taste bitter.
- This salsa can be as thick or thin as you like it. For dipping chips, keep it thicker. For using it on tacos, thin it out so it's more pourable.
- Use dried chilis for this salsa - they have a more concentrated flavor.
Serving: 2tablespoons | Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1133IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg