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Chile de Arbol Salsa

Fiery and bold homemade Chile de Arbol Salsa with smoky chiles and roasted veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
25 minutes
Servings: 6
Course: Dip, Sauce
Cuisine: Mexican
Ingredients Method

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

Method
 

Step 1: Toast the Chiles
  1. In a large skillet, heat avocado oil over medium heat. Once hot, add the dried chile de árbol.
  2. 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
    1. Add the minced garlic, quartered tomatoes, and halved tomatillos to the skillet.
    2. Stir frequently for another 2–3 minutes, until the garlic is fragrant and the vegetables begin to soften.
    Step 3: Simmer the Salsa Base
    1. Pour in the vegetable broth (or water), scraping the bottom of the skillet to lift any stuck bits.
    2. 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
    1. Allow the mixture to cool slightly, then transfer to a food processor or blender.
    2. 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
    1. Optional: For best flavor, chill the salsa in the refrigerator for 1 hour before serving.
    2. Serve as a dip, taco topping, or bold condiment. Store leftovers in a sealed container in the fridge for up to 1 week.