Salsa De Chile De Arbol Recipe

Salsa De Chile De Arbol Recipe

An authentic Chile De Arbol Salsa that goes perfect for taco fillings, tamales and more! This classic salsa is made with chiles de arbol, guajillos & tomatillos.

Course Salsas

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 15

Servings cups

Calories 43kcal

Author Ana Frias

Equipment

Food processor or blender

Ingredients

1 pound fresh tomatillos see notes
¼ of a medium onion (yellow or white)
2 large garlic cloves peeled
1 fresh serrano pepper optional for a very spicy salsa
1 bouillon cube (vegetable, chicken or beef)
1 tablespoon vegetable oil
20 to 30 dried Chile de Arbol no stems and seeds
2 guajillo chiles no stems and seeds
¾ teaspoon kosher salt

Instructions

In a small to medium pot, place the tomatillo, onion, garlic, serrano pepper and bouillon cube with enough water to cover everything.
1 pound fresh tomatillos, ¼ of a medium onion (yellow or white), 2 large garlic cloves, 1 fresh serrano pepper, 1 bouillon cube (vegetable, chicken or beef)
Cook uncovered on medium heat.
Saute the dried chiles while the tomatillo mixture cook: on a hot skillet, sauté the guajillo chiles on ½ tablespoon of vegetable oil for about 45 seconds on each side. Note: This is a very fast step as it if it cooks too long, the chile will become bitter.
2 guajillo chiles, 1 tablespoon vegetable oil
Remove from skillet and add to the tomatillo mixture. Repeat this process for the chiles de arbol.
20 to 30 dried Chile de Arbol
Cook the tomatillos until they start to turn yellow and before they crack. Remove pot from heat and set to cool off.
Remove the tomatillos from the pot and transfer to a bowl to cool off. Leave the rest of the ingredients in the hot water to continue hydrating the dried chiles.
Once the tomatillos have cooled off, add all ingredients to a food processor or blender and pure well. NOTE: Do not add the cooked water yet. Only add a little bit at the time if your salsa turns out too dense.
Taste for salt & pepper and add some according to taste.
¾ teaspoon kosher salt
Store in refrigerator in an airtight container for up to one week.

Video

Notes

*Use roma tomatoes or canned tomatillos if you can't find fresh tomatillos.

**The tomatillos must be cooled slightly prior to blending. If they're still hot, the salsa will become bitter.

Do you add the cooking water in with the rest of the ingredients when blending? You don't add the water as the tomatoes will make it liquid enough. If can add some from the cooking water if you think it's too dry

How spicy is this Chile De Arbol Salsa?

You can actually make this as hot as you want! Here are a few ways to control the spicy level:
* Medium hot = 20 chiles de arbol
* Hot = 30 chiles de arbol.
* Hot + = Leave the seeds in the peppers
* Super hot = Add a serrano pepper or two.

Nutrition