Salsa De Chile De Arbol Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
43 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa De Chile De Arbol Recipe
Description
The recipe starts by cooking fresh tomatillos, onion, garlic, optional serrano pepper, and bouillon in water until the tomatillos soften but before they crack, balancing acidity and texture. Separately, the dried chiles are sautéed briefly in oil to release their flavor without bitterness. After cooling, all ingredients are blended to a smooth salsa, adding a little cooking water if needed for desired consistency. The bouillon cube provides umami depth without overpowering.
The chile de árbol provides a medium to hot spicy profile depending on quantity; using 20 chiles yields medium heat, up to 30 for hotter versions. Leaving seeds in chiles or adding extra serranos increases spice further. The salsa develops a complex smoky, tangy heat making it suitable for tacos, grilled meats, or as a condiment.
Fresh or canned tomatillos can be used, but tomatoes are not a substitute. Letting tomatillos cool before blending is crucial to avoid bitterness. The salsa should be adjusted to spice preference by varying chile amounts.
Ingredients
- 1 pound tomatillo see notes, fresh
- ¼ onion medium, yellow or white
- 2 large garlic peeled, cloves
- 1 Serrano pepper optional for a very spicy salsa, fresh
- 1 vegetable bouillon cube or chicken or beef bouillon cube
- 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
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
- If fresh tomatillos aren't available, roma tomatoes or canned tomatillos can be substituted.
- Allow tomatillos to cool slightly before blending to prevent bitterness.
- Adjust heat by varying chile de árbol quantity: 20 for medium, up to 30 for hot, plus serrano peppers for extra spice.
- Cooking water isn't added to the blender initially; add slowly after blending if needed for consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Serving | 11/4 cup | |
| Calories | 43kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 165mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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