Description
A vibrant and spicy Chili de Arbol Salsa made from toasted dried arbol chilies, roasted tomatoes, garlic, and onions, blended into a smooth sauce perfect for adding heat and flavor to any dish. This traditional Mexican salsa offers a balanced combination of smoky, spicy, and slightly sweet elements, ideal as a dip or accompaniment to tacos, grilled meats, and more.
Ingredients
Scale
Chilies and Vegetables
- 6-8 dried arbol chilies
- 2 medium tomatoes
- 2 cloves garlic
- 1/4 cup onion
Other Ingredients
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sugar (optional)
- 1/2 cup water (more if needed)
Instructions
- Toast the Chilies: In a dry skillet over medium heat, toast the dried arbol chilies for about 1-2 minutes, flipping them frequently to avoid burning, until they become aromatic. This process enhances their flavor and aroma.
- Prepare Vegetables: Remove the stems and seeds from the toasted chilies. Roughly chop the tomatoes, onion, and garlic to prepare them for cooking.
- Sauté Aromatics: Heat the vegetable oil in a pan over medium heat. Add the garlic and onion, cooking until the onion softens and becomes translucent. Then add the chopped tomatoes and cook for 5-7 minutes until they soften and develop a slight char for added depth.
- Blend the Salsa: Combine the toasted chilies, cooked tomatoes, garlic, onion, salt, sugar (if using), and 1/2 cup of water in a blender. Blend until smooth, adding more water if necessary to reach your preferred consistency.
- Adjust Seasoning: Taste the salsa and fine-tune the salt and sugar levels if needed to achieve a balanced flavor.
- Serve or Store: Pour the salsa into a bowl to serve immediately or store it in an airtight container in the refrigerator for up to one week.
Notes
- Toast chilies carefully; they can burn quickly and turn bitter.
- Removing seeds reduces heat; keep some seeds if you prefer spicier salsa.
- Adjust water quantity to get a thicker or thinner salsa as desired.
- This salsa pairs excellently with tacos, grilled meats, and as a dip for chips.
- Store in the refrigerator in a sealed container for up to 7 days.
