Smooth and deliciously nutty. A surprisingly versatile chili, used in everything from decorative ristras to olive oil and beverage infusions, the chile de árbol 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, since 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 marinate steaks. Or just go simple and use it when you next need some tortilla chips and dip.
🌶️ Quick recipe snapshot
| Flavor profile | A smooth tomato salsa with the nutty, smoky flavor of dried chile de árbol and a sharp hit of raw garlic. |
| Primary heat source | Fifteen dried chiles de árbol. |
| Heat level | Medium-hot. Chile de árbol runs 15,000 to 30,000 Scoville heat units, two to 15 times hotter than a jalapeño. |
| Texture | Smooth, or a little rustic if you pulse it less. |
| Best uses | Tacos, burritos, tortilla chips, and as a marinade for steak. |
| Customization ideas | Fewer chiles for less heat, toasted chiles for a toastier flavor, or Mexican oregano. |
| Before you start | About 40 minutes, plus 30 minutes in the fridge before serving. You’ll need a blender. |
Flavor notes
How hot does it get? Chile de árbol runs 15,000 to 30,000 Scoville heat units, two to 15 times hotter than a jalapeño, and this recipe uses 15 of them. So if you’re feeding a mixed crowd, taste a spoonful before the bowl goes out.
Heat isn’t all it brings, though, since dried árbol has a nutty, smoky flavor with a light grassy undertone. Once the chiles are stemmed, they go into the pot with their seeds still in.
Simmering the chiles with the tomatoes softens them enough to blend smooth, and if you want other ways to bring dried chiles back, our guide on how to rehydrate peppers covers them. Save a cup of the cooking water for the blender, and if the salsa is thicker than you want, add a splash more.
The garlic goes in raw, so expect a sharp garlic bite in the finished salsa. Once it’s blended, give it 30 minutes in the fridge, then taste it for salt before you serve it.
Adaptation ideas
Want to change it up? Most of these ideas are about dialing the heat up or down, and a couple of them change the flavor.
- Want it milder? Use fewer chiles. Start with about half of them, then blend in more until the heat suits you.
- Want a toastier flavor? Toast the chiles in a dry skillet for a few seconds per side before they go in the pot. Watch them closely, since dried chiles scorch fast and burnt ones taste bitter.
- Have Mexican oregano? If you can find it, use it in place of regular oregano. It’s a different plant from the Mediterranean oregano most spice racks carry.
- Out of chile de árbol? Here’s our guide to the best chile de árbol substitute, starting with the japones.
Serving ideas
Tacos and chips are the obvious place to start, but you’ll find plenty of other uses for this salsa once you have a batch in the fridge.
- On tacos and burritos: Spoon it over any taco you’re making, or put a bowl of it out next to quesabirria tacos.
- With chips: Set it out with a bowl of tortilla chips, and you’ve got an easy snack for game day or a party.
- As a marinade: Coat your steaks in it and let them marinate in the fridge for a while before they go on the grill.
- With eggs: Spoon it over fried or scrambled eggs when you want your breakfast with some heat.
- On grilled meat: Chicken or pork straight off the grill takes well to a spoonful or two.
Storage notes
Keep the salsa covered in the fridge, where USDA’s FoodKeeper gives homemade fresh salsa 5 to 7 days.
Want it to last longer? FoodKeeper lists homemade fresh salsa at up to 12 months in the freezer, so you can freeze it in small containers and thaw what you need in the fridge. Give it a stir before you serve it.
Like this recipe? You’ll love these too:
- Guajillo Salsa: Guajillo chiles and tomatillos in a tangy salsa with a trailing smoke.
- Cascabel Sauce: Nutty, earthy cascabel chiles in a sauce for enchiladas, quesadillas and burritos.
- Habanero Salsa Verde: Tangy tomatillo salsa verde with habanero heat and a layer of sweetness.
50 quick, bold sauces and salsas: classic salsas and fun twists, BBQ sauces with a kick, and dippers with bang. Simple to make, big on flavor.
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Chile De Àrbol Salsa
Ingredients
- 15 dried chile de àrbol destemmed
- 3 ripe tomatoes
- 6 garlic cloves
- 4 cups water
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Boil the water and a pinch of salt over high heat.
- Turn heat down to medium-high, and add the chilies and the tomatoes. Boil them for 30 minutes.
- Remove the chilies, tomatoes, and a cup of the boiled water and place them in a blender.
- Add the garlic and oregano as well and pulse blend until you reach your desired smoothness.
- Add salt and pepper to taste.
- Pour from blender into a serving bowl and refrigerate for 30 minutes before eating for optimal flavor.
