Salsa de Chile de árbol is a traditional Mexican hot sauce made with chile de arbol peppers, garlic, and tomatillos. It is so perfect for its smoky and spicy flavor, making it very popular with my family to spicy kick to tacos, burritos, and other Mexican dishes.
About this recipe
Chile de árbol salsa is a spicy salsa made from chile de árbol peppers, tomatillos, and garlic. This salsa is so perfect for everything!! You can have it with taco, beans, or air-fried tortilla chips.
About chile de arbol
Chile de árbol is a type of chili pepper that is commonly used in Mexican cuisine. It is a small, thin chili pepper with a fiery hot, spicy flavor.
How spicy is chile de arbol
Chile de árbol is a spicy chili pepper, much hotter than a jalapeño pepper. However, it is not as hot as some of the hottest chili peppers, such as the habanero or ghost pepper,
Ingredients for chile de árbol salsa
How do you make this chile de arbol salsa recipe?
- Heat a large skillet over medium-high heat.
- Once the skillet is hot, add 1-2 tablespoons of oil if you use a regular frying pan, I use a non-stick pan.
- Add the unpeeled garlic, tomatillos, and chiles to the skillet and cook for 2-3 minutes or until the garlic is fragrant and the tomatillos are completely roasted.
- Peel the garlic, and add to the blender with the rest of the ingredients—season with a large pinch of salt. Blend until smooth and serve in a small bowl.
Tips for making the best salsa
Use fresh ingredients. Salsa is all about the freshness of the ingredients.
Adjust the heat to your taste: Salsa can be as mild or as spicy as you like. Adjust the amount of chili peppers; if unsure, start with a smaller amount and add more as needed.
Balance the flavors: Salsa should have a balance of flavors, with a mix of sweet, sour, salty, and spicy.
Other recipes with dried chiles
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Chile de arbol salsa
Equipment
- Frying pan
- Blender or food processor
Ingredients
- 12 medium tomatillos, quartered
- 3 garlic cloves
- 5 chiles de arbol
- salt
- 1 tablespoon vegetable oil optional
Instructions
- Heat a large skillet over medium-high heat.
- Once the skillet is hot, add 1-2 tablespoons of oil if you use a regular frying pan, I use a non-stick pan.
- Add the unpeeled garlic, tomatillos, and chiles to the skillet and cook for 2-3 minutes or until the garlic is fragrant and the tomatillos are completely roasted.
- Peel the garlic, and add to the blender with the rest of the ingredients—season with a large pinch of salt.
Notes
How to store the salsa de chile de arbol
- Salsa verde, a green salsa made from tomatillos, can be stored in an airtight container in the refrigerator for up to 1 week.
- To maintain freshness, it is best to use a clean, dry spoon when serving and ensure the salsa is covered with a tight-fitting lid.
- It can also be frozen for up to 3 months; just make sure the salsa is cool before freezing it.
- To thaw, place it in the refrigerator overnight or on the counter for a few hours before using.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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