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Mr. Sam

Chili De Arbol Pepper Salsa

There are salsas that whisper, and then there are salsas that announce themselves with authority. Chile de árbol salsa belongs proudly in the latter camp.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 Servings
Course: Appetizer
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 15-20 Chili de Arbol Peppers Dried with the stems removed.
  • 2 Roma Tomatoes Medium to large.
  • 2 Cloves Garlic Unpeeled.
  • 1/2 White Onion Small.
  • 1 Tbl Vegetable Oil
  • 1/2 Tsp Salt Or to taste.
  • 1/2 Tsp Sugar
  • 2 Tbl White Vinegar Or the juice of one lime.
  • 1/4 Cup Water Add more if needed for consistency.

Equipment

  • Food Processor

Method
 

  1. Heat a dry skillet over medium heat. Add the dried chili de árbol peppers and toast them for 30–60 seconds, turning frequently, until fragrant and slightly darkened. Be careful as they burn quickly. Remove from heat and set aside.
  2. In the same skillet (or over an open flame for extra smokiness), char the tomatoes, garlic (still in skin), and onion until softened and blistered, about 8–10 minutes.
  3. Peel the garlic and place it in a blender or food processor along with the roasted tomatoes, onion, toasted chilies, vinegar (or lime juice), salt, sugar (if using), and about ¼ cup of water. Blend until smooth.
  4. Heat 1 tablespoon of oil in a small saucepan over medium heat. Pour in the blended salsa and simmer for 5–7 minutes, stirring occasionally, until slightly thickened and the flavors meld.
  5. Add more salt, lime, or water to reach your preferred flavor and consistency.

Notes

Serving Suggestions

Drizzle over tacos, grilled meats, or roasted vegetables.
Spoon onto scrambled eggs or quesadillas.
Use as a marinade base for chicken, pork, or shrimp.