Description
This Traditional Arbol Chile Salsa delivers a vibrant, smoky heat with fresh tomatillos, tomatoes, and garlic blended into a chunky, flavorful classic Mexican salsa. Perfect as a dip or topping, it’s best made in batches and enjoyed fresh or refrigerated for up to five days.
Ingredients
Dry Chilies and Vegetables
- 6-10 dry arbol chiles, cleaned with a damp cloth
- 2 roma tomatoes
- 4 small tomatillos, husks removed and cleaned
- 2 cloves garlic
Fresh Flavorings
- ½ cup yellow onion, chopped
- ½ bunch cilantro
- 1 lime, juiced
- Kosher salt, to taste
Instructions
- Boil Chilies and Vegetables: Fill a medium pot with 6 cups of cold water and add the cleaned dry arbol chiles. Bring to a boil over medium-high heat. Once boiling, add the roma tomatoes, garlic cloves, and cleaned tomatillos. Cook everything together for 10 minutes until softened.
- Strain and Blend: Remove the pot from heat and strain out the chilies and vegetables, discarding the cooking water. Transfer all the cooked ingredients into a food processor or blender. Pulse to chop, aiming for a texture that is smooth yet retains some chunkiness.
- Add Fresh Ingredients: Add the chopped yellow onion and cilantro to the blender with the cooked mixture. Pulse a few more times until you reach your desired consistency, either slightly chunky or smoother according to preference.
- Season and Finish: Transfer the salsa to a bowl. Stir in kosher salt to taste and the fresh lime juice. Let the salsa cool to room temperature, then refrigerate for 3 to 5 days to let the flavors meld beautifully.
Notes
- If you don’t have a blender, a food processor or immersion blender is a great alternative.
- Making a triple batch and freezing some will allow you to enjoy this salsa any time.
- Adjust the number of arbol chiles depending on your heat preference—fewer for milder heat.
