Chile de Arbol Salsa

Chile de Arbol Salsa
Staff Writer

Jeanine Thurston

The smoky flavor of this salsa pairs well with beef, and my mom always serves it alongside her brisket. In fact, I can always count on finding this salsa in her refrigerator. She and I like very spicy salsas, and we love the intensity of this one.  

4
Servings
22
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Teaspoon  canola oil
  • 20  chiles de arbol, stemmed
  • small white onion, chopped
  • cloves garlic, crushed
  • 1  Cup  canned, peeled whole tomatoes
  • One  8-ounce can tomato sauce
  • 1  Teaspoon  salt

Directions

Add the canola oil to a medium skillet over medium heat. Add the chiles and toast for 1 to 2 minutes, stirring constantly so the chiles are fried well and change color. Add the onion and garlic and fry for 2 minutes, again stirring constantly.

Transfer the fried ingredients to a food processor or blender and add the whole tomatoes, tomato sauce, and salt. Purée until salsa is smooth with specks of chiles. Add salt to taste. Serve at room temperature or slightly chilled. 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.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Carbohydrate, by difference
2g
2%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
5mg
1%
Folate, total
7µg
2%
Phosphorus, P
11mg
2%
Sodium, Na
9mg
1%
Water
1g
0%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.