Smooth and deliciously nutty.
A surprisingly versatile chili – from decorative ristras to olive oil and beverage infusions – the chile de àrbol makes one tasty salsa too. There’s a nutty smokiness here that mellows the tomato tang and deepens the overall flavor of this smooth salsa. And it has a very eatable spicy kick – the chili falls nicely between the serrano and the cayenne pepper on the pepper scale. We love this salsa on tacos and burritos, and it’s savory enough to marinade steaks. Or just go simple and use it when you next need some tortilla chips and dip.
