Here’s a classic Chili de Árbol Salsa—bold, spicy, and perfect for tacos, eggs, grilled meats, or beans. A little goes a long way 🌶️
Chili de Árbol Salsa
Ingredients
- 12–15 dried chiles de árbol (stemmed)
- 2 cloves garlic (peeled)
- ½ cup water (or more for thinner salsa)
- 1 tbsp neutral oil
- Salt, to taste
- Optional:
- 1 small tomato or tomatillo (for a milder, slightly thicker salsa)
- A splash of vinegar or lime juice
Instructions
- Toast the chiles
Heat oil in a skillet over medium-low.
Toast chiles 10–20 seconds per side until fragrant and slightly darkened.
⚠️ Do not burn—they turn bitter fast. Remove immediately. - Blend
Add toasted chiles, garlic, salt, and water to a blender.
Blend until smooth. Add more water for desired consistency. - Finish (optional but traditional)
For deeper flavor, pour blended salsa back into the skillet and simmer 5 minutes, stirring. - Taste & adjust
Add more salt or a splash of vinegar/lime if desired.
Tips
- Very spicy—reduce chiles or add tomato to tame heat
- Keeps 1 week refrigerated
- Freezes well
- Excellent on tacos, huevos rancheros, carne asada, pozole, or beans
If you’d like, I can share a taquería-style smooth version, a roasted garlic variation, or a no-oil boiled method like some abuelas make.
