If you've never had a Traditional Arbol Chile Salsa before, prepare yourselves. You might never make any other way, ever again! Use it with chips or on chicken tacos, it is the perfect salsa recipe!!
Table of Contents
Why I Love This Recipe
First things first - you're going to need some Dried Arbol Chiles for this recipe. I buy them in bulk on Amazon and keep them on hand to make this salsa whenever the mood strikes! The Chile de Arbol is a pepper native of Mexico and part of Central America. It's a tad bit spicy and incredibly delicious. It's one of the most used dried peppers in Mexican cooking, principally in salsas and we ate it every single day when we were visiting Mexico City!
When it comes to cooking, you can grind it down and use it as a powder, but I tend to reconstitute it in some kind of liquid and then use it in a salsa. Below the peppers are brought to a boil with some water and then added to the rest of the salsa mixture before pureeing into a smooth consistency! Couldn't be easier!
Ingredients & Substitutions
- Dry Arbol Chiles
- Roma Tomatoes
- Tomatillos
- Garlic
- Yellow Onion
- Cilantro
- Lime Juice
- Salt
*For a full list of ingredients and instructions please see recipe card below
How to Make Traditional Arbol Chile Salsa
Step 1: Fill a medium pot with 6 cups cold water and add the dry chilies, bring to a boil over medium high heat.
Step 2: Once boiling add in the tomatoes, garlic and tomatillos. Cook for 10 minutes.
Step 3: Remove from heat, strain and discard the water, place everything into a blender and pulse the blender to chop everything up, smooth but chunky.
Step 4: Add the onions and cilantro to the blender and pulse a few more times, or until you have the consistency you like. Remove to a bowl and stir in salt and lime juice. Let cool to room temp and refrigerate 3-5 days
Tips & Tricks
And if you're making this - you might as well make my whole Mexico City inspired happy hour menu! Recipes are all linked above + below!
- To Start: El Sueno Cocktails – the recipe makes enough for 2 drinks. But it’s easily scalable depending on how many you need to serve. Also you can make this ahead of time and store in a pitcher. Just add ice into a glass and pour in. ** don’t add ice into the pitcher if you prep ahead as it will water down the taste**
- Next up: Chicken Taquitos! One of my fav quick and easy snacks ever. And puts the store bought ones to shame!
- Crispy Cheese Quesadillas are basically inside out quesadillas with marinated caramelized mushrooms and OMG they are fantastic.
- We’re rounding out the happy hour menu with a Traditional Salsa and a Roasted Hot Salsa! Both are freaking phenomenal!
FAQs
What chiles are a good substitute for Arbol Chiles if I want a milder salsa?
Pasilla chiles are a great mild alternative to Arbol chiles.
How do you freeze salsa?
You can freeze salsa in an air-tight container or Ziplock plastic bags.
How long does salsa last?
Salsa is good for 2-4 weeks in the refrigerator or for 4 months in the freezer.
Related Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Traditional Arbol Chile Salsa
Equipment
Ingredients
- 6-10 dry arbol chiles, cleaned with a damp cloth
- 2 roma tomatoes
- 4 small tomatillos, husks removed and cleaned
- 2 cloves garlic
- ½ cup yellow onion, chopped
- ½ bunch cilantro
- 1 lime, juiced
- Kosher salt
Instructions
- Fill a medium pot with 6 cups cold water and add the dry chilies, bring to a boil over medium high heat. Once boiling add in the tomatoes, garlic and tomatillos. Cook 10 min. Remove from heat, strain and discard the water, place everything into a blender and pulse the blender to chop everything up, smooth but chunky.
- Add the onions and cilantro to the blender and pulse a few more times, or until you have the consistency you like. Remove to a bowl and stir in salt and lime juice. Let cool to room temp and refrigerate 3-5 days
Wow! I have never had much experience using tomatillos in a recipe, nor arbol chilies, but NOW, I have a new fav salsa! And Texans need their salsa! Thanks, Gaby. The first batch I made was with extra chilies, and my spicy-loving hubby will inhale it, so I need to make a milder version next for me. It’s going to be a go-to, that’s for sure! If I can attach a photo, I will.
Hi Gaby!
Wish you could have included the heat level, so we could judge how many chili's to use. Like 5 out of ten, something like that! I like super spicey!
that's a cute idea!! Lemme see if its something my developer can build into the recipe card
I don't have tomatillos, can I just use roma tomatoes or does that alter the whole recipe?
it'll change the whole recipe but I bet it'll still be delish
Hi Gaby! This looks amazing! Is there a recommended alternative to an Arbol Chile that is just a small step down? I found Ancho, Pasilla or Cascabel onlike but not sure which may be a good substitute for a milder heat ?
Pasilla!
Oh my goodness Gaby this is so good. I’m officially ruined on any other salsa for good. So, here’s to double batching! I have to try the spicier version!
How much lime juice?
Thanks,
Amy
1 lime!!
How much is a bunch of cilantro,
approx 2/3 cup packed cilantro