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Chile De Arbol Salsa

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 minutes
Cook Time 5 minutes
Servings 2 cups
Calories 43kcal
Author Ana Frias

Ingredients

  • 1 pound fresh tomatillos*
  • 1/4 of a medium onion
  • 2 large garlic cloves peeled
  • 1/2 beef bullion cube optional
  • 1 tablespoon vegetable oil
  • 20 to 30 dried Chile de Arbol no seeds 
  • 2 guajillo chiles no seeds
  • 3/4 teaspoon kosher salt
  • 1 fresh serrano pepper optional for a very spicy salsa

Instructions

  • In a small pot, place the onion, garlic and tomatillo with enough water to cover the vegetables. If using a serrano pepper & beef bullion, add it on this step. 
  • Cook on medium heat. 
  • While the tomatillo mixture cooks, on a hot skillet, sauté the guajillo chiles on 1/2 tablespoon of vegetable oil for about 45 seconds on each side. This is a very fast step as it if it cooks too long, the chile will become bitter. 
  • Remove from skillet and add to the tomatillo mixture. 
  • Repeat this process for the chiles 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).
  • Once the tomatillos have cooled off, add all ingredients to a food processor or blender and blend well. 

Notes

*Use roma tomatoes if you can't find tomatillos. 
**The tomatillos must be cooled slightly prior to blending. If they're still hot, the salsa will become bitter. 

Nutrition

Serving: 1/4 cup | Calories: 43kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Sodium: 165mg | Fiber: 2g | Sugar: 4g