Chile de Arbol Salsa

chile-de-arbol-salsa

I inherited my mother and grandmas cast-iron stomach, because I never get a stomachache from eating too much salsa or spicy chile.

chile-de-arbol

I can always count on finding this salsa in my mom’s refrigerator. She and I like very spicy salsas, and we love the intensity of this one. My grandma always had a mild salsa casera (homemade salsa) made with Hatch roasted chile in her kitchen and my mom always has this smoky and spicy chile de arbol salsa in hers. I have to confess that I have eaten an entire bowl of this salsa with a bag of chips in one sitting on more than one occasion. It’s an addicting salsa, if you can handle the heat.

toast-chile-onion-garlic

This salsa is also a favorite of my husband. He also likes spicy chile and the smoky flavor of this salsa pairs especially well with eggs, steak, brisket, and ribs.

Chile de Arbol Salsa

Ingredients:

  • 1 teaspoon canola oil
  • 20 chiles de arbol, stemmed (do not remove seeds or veins)
  • 1 small white onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup canned peeled whole tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon salt

Directions:

  1. Heat canola oil in a medium skillet over medium heat. Add chiles and toast for 1 to 2 minutes, stirring constantly so chiles are fried well and change color.
  2. Add onion and garlic and fry for 2 minutes, again stirring constantly.
  3. Transfer fried ingredients to a food processor or blender and add whole tomatoes, tomato sauce, and salt. Puree until salsa is smooth with specks of chiles. Add salt to taste.
  4. Serve at room temperature or slightly chilled.
  5. Serve as a salsa dip or to top off your favorite tacos or tostadas. Chile de arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for many weeks.
More recipes available at muybuenocookbook.com This recipe is also published in Muy Bueno: Three Generations of Authentic Mexican Flavor

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