Salsa De Chile De Arbol Recipe

Name: Salsa De Chile De Arbol Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 cups
Ingredients: 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); 1 tablespoon vegetable oil; 20 to 30 dried chile de árbol; 2 guajillo chiles; ¾ teaspoon kosher salt

User Reviews

4.9

228 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2 cups
Calories
43 kcal
Course
Condiments
Cuisine
Mexican

Salsa De Chile De Arbol Recipe

Delilah Cunningham

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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.

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Ingredients

Servings

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 árbol no stems and seeds
2 guajillo chiles no stems and seeds
¾ teaspoon kosher salt

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Instructions

In a small to medium pot, place the tomatillo, onion, garlic, serrano pepper and bouillon cube with enough water to cover everything.
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.
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 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.
Store in refrigerator in an airtight container for up to one week.

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.
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.
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