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You are here: Home » Recipes » Salsas

Super Spicy Salsa

Published: Feb 6, 2015 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

I got this recipe from a waiter at a small Mexican restaurant that’s about an hour away from where we live. In most of the Mexican restaurants around here, you’re usually offered some tortilla chips and salsa, but the salsa turns out to be just a watery tomato sauce that has no flavor. In this restaurant, however, there were 4 different types of salsas available: “Salsa Verde”, “Pico de Gallo”, “Salsa Roja”, and this particular salsa here.

Super Spicy Salsa with Puya and Árbol Peppers

Super Spicy Salsa with Puya and Árbol Peppers | Add more flavor to your dishes with this easy spicy sauce!


On my first try, I immediately told myself: “This is my kind of salsa!” Just a few drops of it was enough to spice up your meat, tacos, and whatever else you were eating. It is made with roasted “Puya” and Arbol peppers. It’s very hot and does not have any herbs, although you could add some like cumin or Mexican oregano.

Super Spicy Salsa with Puya and Árbol Peppers | Mexican Puya Peppers

Puya peppers are very similar to Guajillo peppers, except they’re smaller. They measure about 2-inches long and about ⅓-in wide, but these peppers are very spicy. They are used in the gastronomy of Central Mexico and are usually cooked together with Guajillo peppers in salsas and stews. Look for them at your local Latin Store.

How to make Super Spicy Salsa

JUMP TO FULL INSTRUCTIONS

Super Spicy Salsa | Mexican Puya Peppers

DIRECTIONS:

Super Spicy Salsa | Mexican Recipes
  • In an ungreased skillet, toast the peppers over a medium heat. This will be a very fast process since the peppers’ skin burns easily, and that gives them an unpleasant bitter taste, so be sure to turn them and roast the peppers without burning them. About 1 minute. (Please check the ingredients list below)
  • Place peppers in a small saucepan and cover with water. Cook until soft over a medium-high heat. About 10 minutes.
  • In the same skillet, roast the garlic until it’s soft and has some brown spots. Cool and remove peel.
  • Once the peppers and garlic have cooled, place them in a blender with ¼ cup of the cooking water. Process until you have a very smooth sauce and season with salt. This salsa keeps well for several days, and just a few drops are enough to add spiciness to your meals.

Provecho!

Mely,

More recipes:
Scrambled eggs with salsa
Quick Fresh Tomatillo Salsa Recipe

📖 Recipe

Super Spicy Salsa

Mely Martínez
Super Spicy Salsa, “This is my kind of salsa!” Just a few drops of it was enough to spice up your meat, tacos, and whatever else you were eating. It is made with roasted “Puya” and Arbol peppers. It’s very hot and does not have any herbs, although you could add some like cumin or Mexican oregano.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
0 minutes mins
Total Time 15 minutes mins
Course Salsas
Cuisine Mexican
Servings 24 teaspoon
Calories 1 kcal

Ingredients
  

  • 5 Puya peppers
  • 5 Arbol peppers
  • 1 small garlic clove unpeeled
  • ¼ cup of cooking water
  • Salt to taste

Instructions
 

  • In an ungreased skillet, toast the peppers over a medium heat. This will be a very fast process since the peppers’ skin burns easily, and that gives them an unpleasant bitter taste, so be sure to turn them and roast the peppers without burning them. About 1 minute.
  • Place peppers in a small saucepan and cover with water. Cook until soft over a medium-high heat. About 10 minutes.
  • In the same skillet, roast the garlic until it’s soft and has some brown spots. Cool and remove peel.
  • Once the peppers and garlic have cooled, place them in a blender with ¼ cup of the cooking water. Process until you have a very smooth sauce and season with salt. This salsa keeps well for several days, and just a few drops are enough to add spiciness to your meals.

Nutrition

Serving: 1teaspoonCalories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 55IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Ligaya

    January 21, 2022 at 7:37 pm

    Hi, is it best to use fresh peppers? I’m in Austin Tx and never seen them at our local grocery stores, only the dried versions.

    Reply
    • Mely Martínez

      January 27, 2022 at 11:42 am

      Hello,
      This salsa is made using dried peppers.

      Reply
  2. felicia jose

    March 19, 2017 at 8:00 pm

    I made this but doubled amount of Chile's and put cumino molido, oregano and 3 tomato's ... It was soooo good I love learning how to make different salsas ... Thank you for the receta 🙂

    Reply
  3. Tracy

    March 01, 2016 at 11:19 pm

    I have been searching everywhere on the internet for a thin, red salsa with tiny black specks in made from de Arbol chiles! A tiny restaurant I used to frequent (until the meat got "skunky") would serve these tiny little plastic containers of salsa with your to-go orders. One was green and the other....my beloved thin HOT red salsa! When I knew I wouldn't be frequenting their restaurant anymore, I asked the owner what was in that red salsa. He'd only say "Chile de Arbol". I'm almost certain your recipe will taste identical to his. I've never heard Puya chiles, but I will definitely find them and try this recipe out! Thanks so much for sharing. Subscribing to your blog so I don't miss a post Ü

    Reply
    • James

      April 21, 2016 at 9:11 am

      Tracy,

      As a San Diego native now on the East coast, I've also been searching for a great taqueria-style sauce. Chiles de Arbol seem to be ubiquitous in these sauces, as far as my research has shown. I've experimented a lot with them, but just came across Mely's taqueria-style salsa recipe. I can't wait to try it! Check it out: red taqueria style salsa

      Reply
  4. likeinmexico Mtl

    August 26, 2015 at 8:02 pm

    Hola!
    Another quick tip for those who don't have a powerful blender (I wish I have one), you can strain the salsa into a bowl. Like that you get rid of all the seeds and the salsa will have a smoother texture.
    Buen Provecho

    Reply
  5. Donna M. May

    February 09, 2015 at 6:42 pm

    Mely, I loved this salsa! Next time I make it I will take out the seed in the puya before blending. Awesome heat factor! It did take a lot of blending to get the consistency but it was worth the time. Thanks.

    Reply
    • Mely Martinez

      February 10, 2015 at 1:45 pm

      Hello Donna,

      I glad you like it. You are right, I used one of those powerful blenders that pulverize everything in seconds.
      Happy cooking!

      Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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