Chile de Arbol Salsa is excellent on eggs and tacos, just about anything, really. Dried chile de arbol pods are used widely throughout Latin America. This is a different type of Chile de Arbol Salsa. Most arbol salsas are made with roasted peppers and roasted tomatillos, but this one is made by using just a blender, and also uses tomatoes.
Dried chile de arbol pods are used widely throughout Latin America. This salsa is spicy—use it sparingly!—as any serious salsa should be. This is a staple spicy salsa for most Mexican kitchens, homemade salsa. Enjoy with tortilla chips or pour over just about anything. Amazing and really simple to make. You can adjust the pepper to tomato ratio based on your preferences.
This Chile de Arbol Salsa can be used for tacos, especially the carne asada tacos, over fried or scrambled eggs, and in many other Mexican dishes. I know you will just love this version! When eating Mexican food, it’s all about balance – flavor, color and texture, carefully chosen to compliment the filling. And salsas always add the final touch to a meal!Print
Chile de Arbol Salsa
Here is an easy recipe for salsa roja using dried chiles. It reminds me of a taqueria. Chile de Arbol Salsa is excellent on eggs and tacos.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 2 1x
- 1 teaspoon canola oil
- 20 chiles de arbol, stemmed (do not remove seeds or veins)
- 1 small white onion, chopped
- 2 cloves garlic, crushed
- 1 cup canned peeled whole tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon salt
- Heat canola oil in a medium skillet over medium heat. Add chiles and toast for 1 to 2 minutes, stirring constantly so chiles are fried well and change color.
- Add onion and garlic and fry for 2 minutes, again stirring constantly.
- Transfer fried ingredients to a food processor or blender and add whole tomatoes, tomato sauce, and salt. Puree until salsa is smooth with specks of chiles. Add salt to taste.
- Serve at room temperature or slightly chilled.
- Serve as a salsa dip or to top off your favorite tacos or tostadas. Chile de arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for many weeks.