Chile de Arbol Salsa

This Salsa de Chile de Árbol is designed as a bold, heat-forward accent salsa—deeply savory, lightly smoky, and intensely flavorful. It’s meant to be used sparingly, adding sharp chile heat and depth rather than serving as the primary salsa. Paired with milder options, it brings balance and flexibility to the table, letting everyone tailor heat to their own comfort level.

Ingredients

• 6–8 dried chile de árbol, stems removed
• 5–6 tomatillos, husked and rinsed
• ⅓ medium onion
• 1 roma tomato
• 2 cloves garlic (1 roasted, 1 raw)
• ½ tsp chicken & tomato bouillon, plus more to taste
• Salt, to taste

Directions

Toast and Soak the Chiles

Lightly toast the chile de árbol in a dry skillet over medium heat just until fragrant, being careful not to darken or burn them.

Transfer the chiles to a bowl, cover with hot water, and soak for about 10 minutes. Drain well.

For a slightly more controlled heat, split 2–3 of the chiles and shake out the seeds before blending.

Roast the Vegetables

Roast the tomatillos and onion (and garlic clove if roasting both) on a hot skillet, griddle, or under a broiler until blistered and lightly charred.

Add the roma tomato late and roast just until the skin splits and lightly browns.

Blend the Salsa

Add the soaked chiles, roasted vegetables, remaining raw garlic, and bouillon to a blender. Blend until smooth and thick.

Adjust consistency with a small amount of reserved soaking liquid if needed. Taste and adjust salt or bouillon to preference.

Notes

Preparation

• This salsa is intentionally concentrated and heat-forward; a small amount goes a long way.
• Removing seeds from a portion of the chiles moderates heat without sacrificing chile flavor.

Serving Suggestions

• Serve as the hot component alongside a milder salsa verde.
• Pair with cooling elements such as crema, sour cream, avocado crema, or cilantro-lime crema.
• Excellent with tacos, eggs, grilled meats, beans, or rice—use sparingly for heat and depth.

Variations

• For a slightly smokier profile, toast the chiles a bit longer while staying below the point of bitterness.
• Add ½ tsp neutral oil to the blender for a rounder mouthfeel and aroma carry.

Make-Ahead & Storage

• Store refrigerated in a sealed container for up to 5 days.
• Flavor improves slightly after resting overnight.