Chile de Arbol Salsa Recipe

Chile de Arbol Salsa Recipe
Staff Writer
Chile de Arbol Salsa

Will Budiaman

Chile de Arbol Salsa

This recipe comes to us courtesy of Chef David Suarez, culinary director of the Rosa Mexicano restaurants. This mild yet flavorful salsa is sure to be a hit at your next party. — Will Budiaman

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Peel the tomatillos and wash under warm water.

Roast the tomatillos on a sheet pan in the broiler until they are almost blackened on top, turn and do the same thing on the other side. Set aside to cool.

In a dry frying pan, toast the chiles over low heat until they begin to brown. Set aside.

Add the garlic to the pan and cook until browned and cooked through.

In a blender, combine the tomatillos with the chiles and garlic. Blend until pureed. For a chunkier salsa, blend less.

Add salt to taste and a little water to thin the texture to your desired thickness.


Calories per serving:

26 calories

Dietary restrictions:

Balanced Low Fat Abs, Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 1g 1%
  • Carbs 5g 2%
  • Saturated 0g 1%
  • Fiber 1g 6%
  • Sugars 3g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 1g 2%
  • Sodium 152mg 6%
  • Calcium 7mg 1%
  • Magnesium 16mg 4%
  • Potassium 212mg 6%
  • Iron 1mg 3%
  • Zinc 0mg 1%
  • Phosphorus 31mg 4%
  • Vitamin A 6µg 1%
  • Vitamin C 12mg 21%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 6µg 1%
  • Vitamin E 0mg 2%
  • Vitamin K 8µg 10%
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