This easy and spicy Chile de Arbol salsa is perfect for carne asada tacos. The chile de arbol peppers bring a lot of heat and it's really easy to make. The mixture of tomatillos, tomatoes, and fresh cilantro creates a bright salsa with a slightly tangy taste to enjoy with chips and any meal.
Chile de Arbol Salsa Recipe
Most arbol salsas are made with roasted peppers and roasted tomatillos, but this one is made by boiling the ingredients and also uses tomatoes in addition to the tomatillos. The combination of tomatoes and tomatillos in a sauce is familiar, but only some people try it. The results are amazing, as the tomatoes' sweetness and the tomatillos' tart flavor help to bring out the spiciness of the arbol chile peppers.
Jump to:
If this is your first time cooking with Arbol peppers, let me tell you that they are pretty spicy, and we usually cook them with the seeds and veins included, which adds to the heat in this Chile de Arbol salsa. A good substitute for arbol peppers is Puya peppers or Piquin peppers. If using Puya peppers, use about 6 of them; if using Piquin chili peppers, you will need about 25.
This salsa roja (red sauce) is excellent for tacos (especially the carne asada tacos), over-fried or scrambled eggs, and in many of our Mexican dishes. I know you will love this version!
Frequently Asked Questions About Chile de Arbol Salsa
Before I share my recipe, I feel like I need to answer the questions I always get:
What is chile de árbol?
Chile de arbol (tree pepper) is a chile that has been dried with an acidic flavor and a lot of heat. This thin, bright red skin pepper measures 2 – 3 inches long and ¼ inches wide. They are one of the key ingredients in many recipes like tacos Tlaquepaque, Mexican spicy potatoes, spicy peanuts, and this spicy sauce, for example.
How spicy are chiles de arbol peppers?
Chiles the arbol has some heat, and according to the Scoville rating, this chile is potent with an enjoyable heat (15,000 to 30,000 Scoville heat units) similar to cayenne or serrano peppers. A great compromise if you like spicy but not scorching hot. For comparison, a Jalapeno pepper is 2,000-8,000 units, and a Habanero is 150,000-350,000 units.
Do you have to remove the seeds in the arbol peppers?
Leaving the seed provides more heat to your salsa, so removing them is recommended if you prefer less heat.
Can you make this arbol salsa ahead of time?
Yes, hot sauces like this one taste better the next day, and they can hold for several more days in the refrigerator.
How long does this salsa last in the fridge?
This arbol pepper salsa lasts up to 4-5 days in the refrigerator in an air-tight container.
How to make Chile de Arbol Salsa
JUMP TO SEE INGREDIENTS & INSTRUCTIONS
Ingredients
- árbol chili peppers stem removed
- Plum tomatoes
- Tomatillos
- Garlic cloves
- White onion diced
- Fresh Cilantro
- Salt to taste
DIRECTIONS:
- Place 4 cups of water in a medium saucepan, add the arbol peppers, and cook at medium heat. Once the water starts to boil, add the tomatoes, tomatillos, and garlic clove.
- Cook the tomatoes, tomatillos, arbol peppers, and garlic for 10 minutes, until they are well cooked, then set the saucepan aside. Allow the ingredients to cool for at least 3-4 minutes.
- Once the ingredients have cooled, drain them and place them in your blender along with the cilantro. Blend this until you have a sauce with some texture. Pour it into a bowl and season with salt. Top your chile de Arbor salsa with the diced white onion.
Note: If you prefer a chunky consistency, try your food processor instead of your blender.
Note: If you prefer a chunky consistency, try your food processor instead of your blender.
What to serve with Chile de Arbol salsa
Whenever I make this fresh salsa at home, I love to make some sort of a taco, like these tacos de suadero or tacos al pastor to eat with. I also like to use a few tablespoons of chile de arbol salsa with my pork carnitas or any other meat, next to a warm tortilla and a few drops of lime juice. But, if you are like me, you can just eat it with tortilla chips.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for chile de arbol salsa, take a look at some of these other authentic Mexican salsas recipes made with dried chiles :
Salsa Macha using Arbol chiles and Oil
Roasted Tomatillo Salsa with Arbol chile peppers
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely MartínezFor more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
📖 Recipe
Chile de Arbol Salsa
Ingredients
- 10 árbol chili peppers stem removed
- 8.5 oz plum tomatoes ( 2) 8.5 oz
- 4 oz tomatillos ( 2 small) small ( 4oz)
- 1 small garlic clove
- ¼ cup white onion diced
- ⅓ cup cilantro
- salt to taste
Instructions
- Place 4 cups of water in a medium saucepan, add the arbol peppers, and cook at medium heat. Once the water starts to boil, add the tomatoes, tomatillos, and garlic clove.
- Cook the tomatoes, tomatillos, arbol peppers, and garlic for 10 minutes, until they are well cooked, then set the saucepan aside. Allow the ingredients to cool for at least 3-4 minutes.
- Once the ingredients have cooled, drain them and place them in your blender along with the cilantro. Process this until you have a sauce with some texture. Pour it into a bowl and season with salt. Top with the diced white onion.
Noah
Very good. Hot. For my taste about a 7 out of 10 where 10 is about as hot as I want to consume. I added the juice of 1/2 lime to mine and it was perfect.