Last Updated on August 12, 2025 by Casia Valdés
If you love your salsa with a real kick, this Chile de Arbol Salsa is going to be your new go-to. Made with fiery dried chiles de árbol, roasted tomatoes and tomatillos, garlic, and a splash of lime juice, this salsa is bold, smoky, and packed with authentic Mexican flavor. It’s the kind of salsa that turns a simple taco, grilled meat, or tortilla chip into a crave-worthy experience.
Whether you’re adding some heat to summer grilled dishes or giving your winter meals a punch of brightness, this versatile salsa works all year long. And best of all, it’s easy to make with just a handful of ingredients and a food processor.
Table of Contents
Why You’ll Love This Chile de Arbol Salsa
-
Intense, smoky heat from dried chile de árbol
-
Roasted tomatoes and tomatillos bring richness and acidity
-
Naturally vegan and gluten-free
-
Great for dipping, drizzling, or mixing into recipes
-
A fast and flavorful homemade condiment
Ingredients
-
2 tablespoons avocado oil
-
1 ounce dried arbol chiles, stems removed
-
1 teaspoon fresh garlic, minced
-
2 plum tomatoes, quartered
-
2 tomatillos, husked, washed, and halved
-
½ cup vegetable broth or water
-
¼ cup lime juice
-
½ teaspoon sea salt (or to taste)
Instructions
Step 1: Toast the Chiles
In a large skillet, heat avocado oil over medium heat. Once hot, add the dried chile de árbol.
Cook for 2–3 minutes, stirring constantly, until the chiles darken slightly in color and release a toasty, smoky aroma.
Be careful not to burn the chiles—they can turn bitter quickly!
Step 2: Add Aromatics
Add the minced garlic, quartered tomatoes, and halved tomatillos to the skillet.
Stir frequently for another 2–3 minutes, until the garlic is fragrant and the vegetables begin to soften.
Step 3: Simmer the Salsa Base
Pour in the vegetable broth (or water), scraping the bottom of the skillet to lift any stuck bits.
Bring to a simmer and cook uncovered for 10–15 minutes, until the liquid reduces and the tomatoes and tomatillos are soft.
Step 4: Blend Until Smooth
Allow the mixture to cool slightly, then transfer to a food processor or blender.
Add the lime juice and sea salt, then blend on high for 2–3 minutes until smooth (or leave it slightly chunky, if you prefer).
Step 5: Chill and Serve
Optional: For best flavor, chill the salsa in the refrigerator for 1 hour before serving.
Serve as a dip, taco topping, or bold condiment. Store leftovers in a sealed container in the fridge for up to 1 week.
Serving Ideas for Chile de Arbol Salsa
This salsa is a firecracker on your table. Here are a few delicious ways to use it:
-
Drizzled over tacos, tostadas, or quesadillas
-
As a dip with tortilla chips or chicharrones
-
Mixed into rice or beans for extra depth
-
Spoon over grilled chicken, steak, or shrimp
-
Add to scrambled eggs or breakfast burritos for heat
Tips & Variations
-
Control the heat: Use fewer chiles or remove some seeds for a milder version.
-
Roast the tomatoes and tomatillos in the oven or over an open flame for extra smokiness.
-
Add onions: A few slices of white or red onion can be sautéed and blended in for depth.
-
Use a mix of chiles de árbol and guajillo for a more balanced, smoky heat.
Storage & Make-Ahead Tips
-
Refrigerator: Store in an airtight container for up to 7 days.
-
Freezer: Freeze in small containers for up to 3 months. Thaw in the fridge before using.
-
Best served cold or room temperature—it keeps its flavor punch longer when chilled.
FAQs
What are chiles de árbol?
These slender, dried red chiles pack a lot of heat and are commonly used in Mexican salsas and hot sauces. They offer a clean, bright spice with a hint of nuttiness.
How spicy is this salsa?
Chile de Arbol Salsa is definitely on the spicier side. It’s not for the faint of heart, but you can control the heat by using fewer chiles or removing seeds.
Can I make this salsa without a blender?
A food processor or blender is ideal for texture, but if needed, you can finely chop everything for a rustic version.
Is this salsa authentic?
Yes—this salsa captures the spirit of traditional Mexican salsas found in markets and street taco stands, especially in central and southern Mexico.
Final Thoughts
If you’re looking to step up your salsa game with something bold and fiery, this Chile de Arbol Salsa is a must-try. It brings together the deep smokiness of dried chiles with the brightness of lime and the richness of tomatoes and tomatillos. It’s simple to make, yet incredibly flavorful—a staple in any Mexican-inspired kitchen.
Whether you’re spooning it over tacos, mixing it into soups, or just diving in with chips, this salsa is a little jar of fire you’ll keep coming back to. Go ahead—make a batch and turn up the heat!
Chile de Arbol Salsa
Ingredients
Method
- In a large skillet, heat avocado oil over medium heat. Once hot, add the dried chile de árbol.
- Cook for 2–3 minutes, stirring constantly, until the chiles darken slightly in color and release a toasty, smoky aroma.
- Add the minced garlic, quartered tomatoes, and halved tomatillos to the skillet.
- Stir frequently for another 2–3 minutes, until the garlic is fragrant and the vegetables begin to soften.
- Pour in the vegetable broth (or water), scraping the bottom of the skillet to lift any stuck bits.
- Bring to a simmer and cook uncovered for 10–15 minutes, until the liquid reduces and the tomatoes and tomatillos are soft.
- Allow the mixture to cool slightly, then transfer to a food processor or blender.
- Add the lime juice and sea salt, then blend on high for 2–3 minutes until smooth (or leave it slightly chunky, if you prefer).
- Optional: For best flavor, chill the salsa in the refrigerator for 1 hour before serving.
- Serve as a dip, taco topping, or bold condiment. Store leftovers in a sealed container in the fridge for up to 1 week.
